Zeelandia

Zeelandia Sponge Mix Classic 15 kg

Name: Zeelandia Sponge Mix Classic 15 kg
Brand: Zeelandia
SKU: G23307
Availability: OutOfStock

SKU: G233071 bag = 15 kg

Description

Zeelandia Sponge Mix Classic is a sponge mix for bakery sponge production, based on sugar, wheat flour, wheat starch and potato starch with raising agents, whey powder and skimmed milk powder.

After whisking at high speed for about 6–8 minutes, sponge cakes are baked at 180 °C for about 30–40 minutes and Swiss rolls at 250 °C for about 4–5 minutes without steam. Contains: cereals containing gluten, milk. May contain: eggs, sesame, soya. Store cool (below 25 °C) and dry (humidity up to 75 %); shelf life 180 days from date of manufacture in closed original packaging, supplied in a 15 kg bag.

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

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Variants

SKU	Price
G23307	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

Open a trade account Log in

Variants

SKU	Price
G23307	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Need the full allergen declaration before you order? Call our sales advisors on 07931 146 494 or 07950 634 720, or see Contact.

Product information

The label on the product you receive takes precedence.

How to use

Layered cake slices with light sponge, raisin cream and white mousse

Intended use: Universal – it can be used to bake sponge rings (ring-baked bases), sponge caps, rolls and omelettes.
Intended use: Ideal both for traditional bakes and for very modern and refined applications.
Instructions: Mix all ingredients at high speed for about 6-8 minutes using a whisk. Density of batter 390-450 g/l. Bake: sponge cakes at 180°C for about 30-40 minutes; Swiss rolls at 250°C for about 4-5 minutes without steam.
Preparation: Sponge cake 1: mix 1000 g, eggs 500 g, water 200 g; Sponge cake 2: mix 1000 g, eggs 600 g, water 100 g; Swiss roll: mix 1000 g, eggs 500 g, water 200 g
Aeration (density): 390–450 g/l
Preparation time: <10 min
Baking temperature: 180°C (sponge cakes); 250°C (Swiss rolls)
Baking time: about 30-40 minutes (sponge cakes); about 4-5 minutes (Swiss rolls)
Yield: Sponge cake: diameter about 22 cm, portion: 460 g; Swiss roll: 60x40 cm, portion: 500 g

Ingredients

Ingredients: sugar, WHEAT flour, WHEAT starch, potato starch, raising agents (E450, E500), whey powder (MILK), emulsifiers (E472b, E477), skimmed MILK powder, glucose syrup, thickener (E466), colour (E160a)