INGREDIENTS

1.000g	VANILLA SPONGE
800g	Eggs
300g	Water

PROCESSING

Yield: 3 rolls of 60 x 40 cm each

Method: Mix all ingredients together on high speed with medium-wired whisk. Especially for large batters the mixing
should not be reduced.

Mixing time: approx. 8 minutes

Litre weight: approx. 400 g/l
Scaling weight: approx. 1000 g per 78 x 58 cm tray or
approx. 600g per 60 x 40 tray

Baking temperature: 230 – 240°C
Baking time: approx.5 minutes