Sponge cakes and whipped doughs of all kinds: with more or less fat (cakes, quatre quarts, Gioconda, genovesa,…), subjected to different cooking (steamed biscuits, in the oven, with iron, waffle maker,…), with different formats (muffins, soletilla, griddle, mold,…). Blanched mixes (AOKI sponge cake, éclairs, pâte à choux)

The best selection of Ingredients for the preparation of sponge cakes and whipped doughs of all types: to create perfect structures with more or less fat (cakes, quatre quarts, Gioconda, genovesa,…) , ensuring resistance to different cooking (steamed biscuits, in the oven, with a griddle, in a waffle maker, scalded dough such as pâte à choux,…), and with possible improvements for different formats (muffins, soletilla, griddle, mold,…). Ingredients, in short, that can greatly improve the quality of your preparations, opening new paths for your recipes in the bakery, restaurant pastries and savory cuisine.