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Palsgaard®
©) Heart working people
Procedure: * Promixing!
‘Add all the ingredients except oil into the mixer. Premixing time is 6 ~8 minutes,
depending on type of mixer, add the oil and mix slowly for 1 - 2 minutes. Speciic
‘gravity of the cake batter has to be measured.
* Depositing:
Deposite the cake batter into the chosen type of mould.
(Or deposite the cake batter directly onto the oven band.
* Oven Settings:
Settings Inlet section Middle section Outlet section
Approx.temp. 160 200 150
Approx temp. 320 392 302
Toplbottom % heat 80/20 40/60 50/50
Steam (it possible) yes
Fresh air %
Estimateted baking time: 45-50 minutes
* Cooling time: Cooling time, basically to times baking time before further
produetion step, such as roling, injection, enrobing or packaging,
Identtcaon: Industril- Pound Cake (9711 1001-EU-E-RS}-702.06
rs aeons ma, fom ri Palsgaard®
©) Heart working people
Recipe
Suggestion
Industrial - Pound Cake / Madeira
Product: Pound Cake for industrial cake manufacturers on a continous line,
Recipe:
Light Dark
% %
‘Sugar 2465 (24,65
Cake Flour 23,00 21,60
Past. Eggs 1500 15,00
quid Rape Seed Oil 1400 14,00
Native Wheat Starch 8,00 6.50
Glucose Syrup 42 DE 5.25 5.25
Water 4.00 4.50
Low fat cocoa powder 2.50
(0/12%)
Glycerol 2,00 2,00
Modified Starch 1,50 1,50
Palsgaard” SA 6610 1,00 1,00
Baking Powder 0.70 0.70
Salt 0.45, 0.45,
Palsgaard® SSL 3426 0,22 0,22
Palsgaard® DMG 5611 0.22 0.22
Xanthan Gum 0.01 0.01
Citric Acid 0.01 0.01
Vanilla Flavour 0.01 0.01
Total 100 100
* Typical batter density, after premixing
Gramlter 920-970
* Typical ae
‘After 24 Hours 0,75-0,78
* Typical water percentage
% Alter 24 Hours 19.20
* Typical mould free shelt-life
Months 3
Identtcaon: Industril- Pound Cake (9711 1001-EU-E-RS}-702.06
