Schapfen Dinkel-Rühr - Recipe


Schapfen Dinkel-Rühr Fruit cake - Recipe

Dinkel-Rühr Friuit cake

Rezept No. 037532.8001

Recipe: 10 kg Total flour 
100 % Schapfen Dinkel-Rühr

10.000 kg Schapfen Dinkel-Rühr
4.500 kg Whole egg
4.000 kg Magarine or butter
18.500 kg (approx.) Total weight
Mixing: 3 - 4 Min. middle speed, coarse whisk
Temperature: 25 - 26° C
Litre weight: ca. 780 g
Weight : 1800 - 2000 g for tin 60 cm x 40 cm
Baking: 200° C; 25 - 30 Minuten
Finish: Cool down, fill with 0.300 kg vanilla creme or butter creme and on top 2.000 kg Strawberries (or mixed berries) + 1.100 kg Fruit jelly