Further applications
117
Bottling cakes
Creamed, sponge and yeast dough mixtures are all suitable for bottling. Cakes will
keep for approx. 6 months.
Cakes
made with fresh fruit
are
not suitable for long term storage
, and must be
consumed within 2 days of being made.
Only use sterilised jars and accessories. The jars must be narrower at the bottom
than at the top (mason jars). 0.25 l jars are the best for this purpose.
Jars must have a glass lid with a rubber ring and metal spring clamp to seal them.
Make sure that all the jars are the same size so that the preserving process is
carried out evenly.
Grease the inside of the jars with butter up to 1 cm below the rim.
Sprinkle fine breadcrumbs inside the jars.
Fill the jars
¹
/
₂
to
²
/
₃
full with mixture (depending on recipe). Make sure the rim
stays clean.
Place the rack in shelf level 1.
Place the
open
jars (all the same size) on the rack. The jars must not touch each
other.
Close the jars
immediately
after bottling by clamping the glass lid down
securely. Do not let the cakes cool down. If the mixture has risen above the rim,
it can be pushed back down into the jar with the glass lid.
The durations specified in the chart are guidelines only. We recommend selecting
the shorter duration initially. You can extend the duration if necessary.
Type of
mixture
Function
Stage
[°C]
[%]
[min]
Batter
–
160
–
35–45
Sponge
–
160
–
50–55
Yeast
dough
1
2
30
160
100
30
10
30–35
Temperature,
Moisture,
Duration
Conventional heat,
Combination c Conventional heat
