Schapfen Rühr fein

Schapfen Rühr fein standard recipe

Recipe: 10 kg Total flour

10.000 kg Schapfen Rühr fein
 5.000 kg Whole egg
 4.000 kg Magarine or Butter
19.000 kg (approx.) Total mass weight
Wipping: Medium speed 3 - 4 Min, coarse whisk
Temperature: 25 - 26° C
Litre weight: approx. 780 g
Sheet tin (60 x 40 cm):  ~ 3.000 kg
Baking: 200° C; 50 - 55 Min