Biscuit powders

Characteristics:

• Doubles in volume when whipped
• Doubles in volume when baked
• Result: a very airy biscuit that remains tasty for a long time
• Slightly shorter structure than non-wholemeal biscuit powder (old way)

Recipe

1000 g       Biskwivit

750 g          Eggs

200 g          Water

Method:

• Whisk for 10 minutes at the highest setting using the wire whisk.
• Bake at 180°C.

Characteristics:

• Volumax gives you a very airy biscuit that remains tasty for a long time.
• Biscuits made with Volumax have a slightly fluffier structure than biscuits made with quick biscuit powders.
• Also very suitable for making cream puffs.
• Volumax can be used in combination with a stabiliser.

Biscuit
Recipe for cold preparation

250 g          Volumax

500 g          Sugar

4                  Eggs

Biscuit
Method for cold preparation

• Beat the eggs and sugar together vigorously and add the sieved biscuit powder.
• Mix in Volumax using a spatula.
• If necessary, add a stabiliser when whipping.

Biscuit
Recipe for warm preparation

250 g          Volumax

250 g          Flour

500 g          Sugar

4                 Eggs

Biscuit
Method for warm preparation

• Beat the eggs and sugar and heat to 37°C; allow to cool while beating.
• Mix the Volumax biscuit powder with the flour and sift.
• Mix the powder into the beaten eggs with a spatula.
• Bake at 180°C.

Cream puffs
Recipe

50 g            Volumax

50 g            Flour

100 g          Butter

200 g          Water

4                 Eggs

Cream puffs
Method:

• Bring the water and butter to a boil.
• Mix the flour and the Volumax and add to the water that has just boiled.
• Stir the whole mixture until it is smooth and while it is cooling add the eggs and continue to stir.