Batter:

• MELLA BRONZE SPECULOOS MIX: 1.000 kg
• Whole egg: 0.500 kg
• Vegetable Oil: 0.300 kg
• Water: 0.200 l
• Total weight: 2.000 kg

Mixing time: 4 minutes

Scaling weight: Depends on the mold.

Baking temperature: 180 °C – 190° C

Baking time: 20 - 25 minutes

Instructions for use: Mix all the ingredients together until a soft homogeneous batter is achieved. Then pour the mixture into the trays and let it bake.

Crunch:

• ALMOND MARZIPAN %35 ALMOND PASTE: 0.300 kg
• IVORY COAST 35% - MILKY DROP: 0.100 kg
• Lotus Biscuit: 0.110 l
• Total weight: 0.510 kg

Instructions for use: Combine melted IVORY COAST 35% - MILKY DROP and ALMOND MARZIPAN %35 ALMOND PASTE together. Add Lotus biscuit pieces to it. Spread the chocolate marzipan in a 2mm layer and cover the cake with it.