Home » Product specifications » Biscamix

Biscamix

Mix for the preparation of all-types of sponge cake and swiss rolls

General information

Product number 03250
Ingredients [allergen]
  • sugar
  • WHEAT flour
  • WHEAT starch
  • emulsifier E472b, E477
  • raising agent E450, E500
  • glucose syrup
  • skimmed MILK powder
Usage Recipe sponge cake: 1000 g BISCAMIX, 750 g eggs, 100 g water. Mix all ingredients with a whisk 7-10 minutes on top speed. Baking temperature 170-180°C. Baking time 20-22 minutes. Recipe Swiss roll: 1000 g BISCAMIX, 1000 g egg. Mix all ingredients with a whisk 7-10 minutes on top speed. Spread to 0.5 cm thickness on sheet. Baking temperature 220-230°C. Baking time 5-6 minutes.
Dry mass 96%

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 1616 per 100 gram
k.cal. 387 per 100 gram
Fat 2,8 g/100g
of which saturated 2,4 g/100g
of which mono unsaturated 0,1 g/100g
of which poly unsaturated 0,4 g/100g
Carbohydrate 85,7 g/100g
of which sugars 48,0 g/100g
Dietary fibre 1,2 g/100g
Protein 3,3 g/100g
Minerals 2,6 g/100g
of which sodium 606,7 mg/100g
Salt (sodium x 2,5) 1,5 g/100g
Moisture 4,4 g/100g

Expiration and storage

Shelf life 6 months.
Storage condition cool (below 25°C) and dry

Recipes

Skip to content. | Skip to navigation