Ingredients
T55 or T65 flour: 5 kg
Toofruit® Lemon: 0,7 kg
Baking powder: 0,315 kg
Sugar: 5 kg
Melted butter: 5,625 kg
Whole eggs: 7,5 kg
Preparation
Method with 3% dosage
Kneading using a mixer:
- Using the paddle attachment, cream the butter and sugar together.
- Gradually add the eggs, mixing well after each addition.
- Finish on low speed by adding the flour, baking powder, and Toofruit® Lemon, previously combined.
Dough temperature: 25-26°C.
Preparation: transfer the dough into greased loaf tins. Using an oiled dough scraper, score the center of the cake lengthwise.
Baking: bake for 35-40 minutes in a ventilated oven at 150°C.
On removal from the oven, the cake may be brushed with 30°C baumé syrup to add shine.
