Sponge Cake Recipe
basic cake, reduced eggs
 

Basic recipe for all types of industrial sponge cakes.

 

I	Sugar - 17.09% Water - 27% Eggs - first addition - 6% Glycerol (glycerin) - 4% Flavorings - as required - 0.1% Invert sugar - 1% Sorbic acid - 0.18%
II	Flour (standard) - 30% Gluten - 2% Cornstarch - 2% PentaCake SP 6500 - 2% Acetic acid - 0.13%
III	Eggs - second addition - 6% PentaCake Gel 6560 - 0.5% Sunflower oil - 2%

• Invert sugar preparation: Bring to boil 7.5 Kg sugar, 2.5 liter water and 40g citric acid.  Cook on low heat for 15 minutes.  Chill to room temperature.
• Mix the ingredients in section I for 3 minutes.  
• Add the ingredients in section II and mix for 3 minutes.  
• Add the ingredients in section III and mix for 3 minutes.  
• Incorporate gas until the specific gravity reaches the desired ratio.  
• Bake in different temperatures and times until best results are achieved.
• Remark: The mixing times and the order of addition is subject to change upon the specific type of equipment.

Disclaimer: Any recipe, advice or technological assistance related to the implementation of the PentaCake is given by Pentaor or its representatives as a gratuitous general advice for further trials to be done by the bakery.  There is no guarantee to the shelf life period of the final cakes.  It is the responsibility of the bakery to ensure the conformity of the products to the laws, regulations and patents in force in the countries where they may be implemented.