Kenwood BLP41.A0CT Instructions Manual page 13

the mixer
recommended quantity chart - folding tool
Recipe Tool
Type
Genoese Whisk
Sponge/
Whisked
Sponge
Folding
Tool
Soufflés Whisk
Folding
Tool
Fruit Whisk
Fools
Folding
Tool
Chocolate Whisk
Mousse
Folding
Tool
Macaroons Whisk
Folding
Tool
* The above information is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Egg sizes used in chart = medium (53g – 63g).
Ingredients Min
Qty.
Eggs 3
Flour 85g 250g
Total mix 350g
Eggs 2
Total mix 300g 900g
Cream 125ml 600ml
Fruit Puree 80g 400g
Total mix 600g 1.5kg
Total mix 400g 900g
Max Recommended
Qty. Speed
9 Max
Fold
function
1kg
6 Max
Fold
function
Max
Fold
function
Max
Fold
function
Max
Fold
function
8
Approx. Hints and Tips
Time (for
folding
stated)
4 – 5 Whisk the eggs
mins and sugar until they
are thick, pale and
creamy.
2 – 8 When adding the flour,
mins place it onto a sheet
of grease proof paper,
fold the side in to form
a spout. Gradually add
the flour into the mix
using fold function.
This operation can
take up to 8 minutes,
so be patient and wait
until the last addition
of flour has been
incorporated into the
mix before adding
more.
1 min Whisk in a quarter
of the whisked egg
1 min
whites on speed 3
before folding in the
remaining egg whites.
1 – 2
mins
Max
1 – 2
mins
2½ Add the melted
mins chocolate into the
mix and fold all at one
time.
Fold in the egg whites
a bit at a time.
1 min