Product Questions And Answers
Q: How much Nevuline should /can be used in a butter cake batter??
A: These are the usage directions: croissant and brioche (25- 30%); soft doughs (30- 35%); white bread (20g per kilo of flour); dry cakes (4-5%); genoise, cakes, madeleine (5-10%); buttercream (25-40%). It should not be used for ice cream or sorbet.