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Ingredients
2kg
IREKS Singlupan (Gluten Free)
2kg
Sugar Tate & Lyle Gran (Cane)
2kg
Whole Egg
50g
Vanilla sugar
15g
PELLâ„¢ GF Baking Powder (Gluten Free)
Method
Mixing time: 5 minutes, slow
Scaling weight: 0.070 kg – 0.080 kg
Baking temperature: 180° C
Baking time: 25 minutes
Mix vanilla sugar, baking powder and SINGLUPAN dry together. If desired add flavours to the batter.
