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FRANZIPAN FILLING

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Icings & Filling - Fillings
Recipe No:  R1533002/2011
USING BUTTA BUTTEROILS SUBSTITUTE
Group  Ingredient KG
1 Castor Sugar 0.450
BUTTA BUTTEROILS SUBSTITUTE 0.410
Milk 0.080
Salt 0.010
 
2 Eggs 0.450
 
3 Cake Flour 0.100
Cake Crumbs 0.500
Ground Almond 0.100

  Total Weight 2.100
Method:  1. Cream Group 1 until light and fluffy.
2. Add Group 2 by stages and cream well.
3. Fold in Group 3 and mix gently.
4. Ready to use to layer stollen, as bake stable filling and filling in whirled buns and doughnuts.