Jilk Swiss roll

Ingredients

Group 1

KG

%

Egg

-

32.70

Water

-

7.87

-

1.97

Sorbitol, liquid

-

3.94

Sugar

-

27.25

Wheat flour

-

26.25

Salt

-

0.26

Total Weight: 0.000

All-in-one method.
Mix for 2-3 min at highest speed.
Spread the batter evenly and with a thickness of 6-7 mm.
Bake for 4-7 min at 240-250 °C, draught open.

Category

Confectionery, Industry

Finished Product