IRCA | GLUTEN FREE BISCUIT

Ingredients

IRCA GENOISE GLUTEN FREE g 1.000
eggs - not cold g 1.300
ZUCCHERO INVERTITO - or Honey g 120

Preparation

Whip all the ingredients in the planetary mixer for 8-10 mintues at high speed.

Final composition

Evenly spread the mixture into a layer of the desired thickness onto sheets of parchment paper.

For a 60x40cm tray, we suggest to use:

-400g of whipped mixture for a thin rollè

-500g of whipped mixture for a standard rollè

-600g of whipped mixture for a thick rollè.

Bake for a short time at 220-230°C (closed valve).

Out of the oven, quickly cool down the rollè and cover with cling film to avoid drying. Reserve in the fridge until you have to use it.

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For the best whipping results, we recommend to measured the doses out so that they are proportionate to the size of the planetary bowl.

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