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Bisca Multi Base

Concentrate for the preparation of sponge cake and genoise

General information

Product number 15905
Ingredients [allergen]
  • WHEAT starch
  • raising agent E450, E500
  • rice flour
  • emulsifier E471, E475, E322
  • dextrose
  • thickener E415
  • salt
  • enzyme [WHEAT]
Usage Recipe Sponge: 1000 g BISCA MULTI BASE, 3000 g sugar, 2200 g flour, 500 g water, 5000 g egg.Mix the ingredients during 8 minutes at high speed with the whisk. Baking temperature 180-190°C. Baking time 25 minutes. Recipe genoise/cake: 3800 g sugar, 3300 g flour, 1300 g Bisca Multi Base, 1250 g water, 3800 g egg, 1700 g margarine soft. Mix all the ingredients during 7 minutes at medium speed with a beater. Baking temperature 170-180°C. Baking time 70-80 minutes (depends on the weight).
Dry mass 91%

Product information

Allergy list

  Description Present
1. Gluten +
1.1 Wheat +
1.2 Rye -
1.3 Barley -
1.4 Oats -
1.5 Spelt -
1.6 Kamut brand wheat -
2. Crustaceans -
3. Egg -
4. Fish -
5. Peanuts -
6. Soya -
7. Milk -
8. Nuts -
8.1 Almonds -
8.2 Hazelnuts -
8.3 Walnuts -
8.4 Cashewnuts -
8.5 Pecan -
8.6 Brazil nuts -
8.7 Pistachio nuts -
8.8 Macadamia nuts -
9. Celery -
10. Mustard -
11. Sesame -
12. Sulphite (E220 - E228) -
13. Lupin -
14. Molluscs -
20. Lactose -
21. Cocoa -
22. Glutamate -
23. Chicken -
24. Coriander -
25. Maize -
26. Pulses -
27. Beef -
28. Pork -
29. Carrot -

Chemical properties

Appearance powder
Colour white
Odour/taste neutral

Nutritional value

Energy value 1334 per 100 gram
k.cal. 319 per 100 gram
Fat 7,5 g/100g
of which saturated 7,1 g/100g
of which mono unsaturated 0,2 g/100g
of which poly unsaturated 0,1 g/100g
Carbohydrate 60,6 g/100g
of which sugars 6,2 g/100g
Dietary fibre 1,2 g/100g
Protein 1,0 g/100g
Minerals 20,7 g/100g
of which sodium 4904,5 mg/100g
Salt (sodium x 2,5) 12,3 g/100g
Moisture 9,0 g/100g

Expiration and storage

Shelf life 12 months.
Storage condition cool (below 25°C) and dry

Recipes

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