CONDIFA Extra Genoise Mix 5kg
Ancel's extra sponge cake mix, in a 5 kg carton for pastry chefs and catering kitchens. All you add is whole eggs and cold water. It bakes into a supple génoise sponge, made for Swiss rolls, yule logs and layered gâteaux.
Price per kg |
6,13 € |
Description
Ancel, the baking brand of Condifa in Strasbourg, sells this extra génoise sponge mix in a 5 kg carton, a size intended for professional use. The dry mix already holds the sugar, wheat starch and flour, emulsifiers and raising agents: you only add whole eggs and cold water. The carton describes it as ideal for rolled sponges, and the manufacturer's technical sheet states that it is made in France, without colourings or preservatives.
The proportions depend on the use. For a rolled sponge, allow 1,000 g of mix, 600 g of whole eggs and 200 g of cold water. For a sponge baked in a tin or as a sheet, 1,000 g of mix, 400 g of eggs and 250 g of water. Mix for 1 minute with the whisk on first speed, then beat for 8 to 10 minutes on high speed. On a tray, the batter spread over baking paper bakes in 5 to 8 minutes at 240 °C; in a greased tin filled halfway, allow about 30 minutes at 180 °C. Roll the sheet while still warm around jam, buttercream or ganache; slice the round into two or three layers for a strawberry gâteau or a Black Forest cake.
Keep the carton in a cool, dry place. Once baked, the sponge should be eaten quickly, and the raw batter must not be eaten. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.
Characteristics
- Weight: 5.000 kg
- Ingredients: Sugar, WHEAT starch, WHEAT flour, emulsifiers (E472b, E472a) (contains MILK), raising agents (E500ii, E450i).
- Allergens: Gluten (wheat), milk. May contain traces of tree nuts and egg.
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Nutritional values:
Energy (kJ): 1586
Energy (kcal): 374
Total fat (g): 2.0
Saturated fat (g): 1.8
Total carbohydrates (g): 85
Sugars (g): 40
Dietary fibre (g): 0.9
Protein (g): 3.2
Salt (g): 0.72 - Legal name: Extra sponge cake mix
- Best before date: Store in a cool, dry place. Eat soon after baking. Do not eat the raw batter. Best before the date shown on the back of the carton.
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