Extra Babka mix ensures that products have even and delicate structure of the crumb and delicate light brown crust. The mix guarantees simple and quick production of bundt cakes and repeatability of products. An additional advantage of Extra Babka is the long shelf life of the finished product.
Ingredients | Ingredients [g] |
BAKERY | 1 000 |
Eggs | 450 |
Oil | 400 |
Water | 100-150 |
Method:
Knead all the ingredients of the dough using horizontal frame mixer for 5 minutes. Then weigh the desired amount to the pan.
Baking: 170 - 180°C
Baking time: approximately 40-50 minutes. After about 10 minutes of baking, cut the bundt cake lengthwise.
Ingredients | Ingredients [g] |
BAKERY | 900 |
Wheat flour T450 | 100 |
Eggs | 450 |
Oil | 400 |
Water | 150 |
Method:
Knead all the ingredients of the dough using horizontal frame mixer for 5 minutes. Then weigh the desired amount to the pan.
Baking: 170 - 180°C
Baking time: approximately 40-50 minutes. After about 10 minutes of baking, cut the bundt cake lengthwise.
Ingredients | Ingredients [g] |
MIX | 850 |
Wheat flour T450 | 150 |
Margarine | 400 |
Eggs | 400 |
Candied fruit | 500 |
Flour for fruit | 100 |
Method:
Knead the EXTRA BABKA Mix, flour, margarine and eggs using a horizontal frame mixer for 5 minutes. Then add the candied fruit encrusted in flour and knead for 30 seconds at low speed. Then weigh the desired amount to the pan.
Baking: 170 - 180°C
Baking time: approximately 45-60 minutes. After about 10 minutes of baking, cut the fruitcake lengthwise.
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