Baking Powder ensures that products rise to their ideal shape by providing dough with a balanced structure and volume.
- Packaging
- 2 kg bucket × 6
Complementary Ingredients
5 productsFive complementary products, from sponge and pâte à choux powder mixes to baking powder and pan spray oil, complete a bakery's core production. Developed for bases that hold their shape when cut and for clean mould release.
- Sponge 1 kg of powder with 750 g of eggs, 35-40 minutes at 180 °C
- Pâte à choux large air pockets and high shape retention on extended display
- Controlled application and less waste with spray oil
PRODUCT SELECTION GUIDE
Which product suits you?
Compare products by where you will use them, how they are prepared and the result you want; pick the one that fits your need.
Spray Oil speeds up mold and surface preparation with its ease of use and smooth spray action.
- Packaging
- 600 ml spray × 12
Plain SpongeCake bases and layers
Neutral spongy base that takes syrup and cream.
- Preparation
- 180 °C · 35-40 min
- Yield
- 1,850 g 1,000 g powder + 750 g eggs + 100 g water
Cocoa SpongeChocolate cake layers
Intense cocoa aroma with minimal crumbing when sliced.
- Preparation
- 180 °C · 35-40 min
- Yield
- 1,850 g 1,000 g powder + 750 g eggs + 100 g water
Pâte à ChouxProfiteroles, éclairs and choux
Bakes hollow inside, ready for piped fillings.
- Preparation
- 170 °C · approx. 30 min
- Yield
- 3,550 g 1,000 g powder + 2,250 g water + 300 g vegetable oil
Products: Complementary Ingredients
Baking Powder
Baking Powder ensures that products rise to their ideal shape by providing dough with a balanced structure and volume.
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Pan Spray Oil
Spray Oil speeds up mold and surface preparation with its ease of use and smooth spray action.
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Plain SpongeCake bases and layers
Neutral Sponge Cake offers a reliable base for professional applications thanks to its spongy texture and elastic structure.
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Cocoa SpongeChocolate cake layers
Cocoa Sponge Cake offers a rich flavor profile for professional pastry making, featuring an intense cocoa aroma and a balanced crumb structure.
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Pâte à ChouxProfiteroles, éclairs and choux
Pate a Choux Powder Mix ensures consistent quality in professional profiteroles, éclairs, and various choux pastry applications, thanks to its ideal baking volume and balanced rising performance.
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Shaping flavour with craftsmanship
Try a sample, see the difference on the bench
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