Batter:

• MELLA BRONZE SPECULOOS MIX: 1.000 kg
• Whole egg: 0.500 kg
• Vegetable Oil: 0.200 kg
• Water: 0.225 l
• Total weight: 1.925 kg

Mixing time: 5 - 7 minutes, High speed

Baking temperature: 180 °C – 190° C

Baking time: 20 - 35 minutes

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

Milky Filling Cream:

• MELLA GOURMET WHIP: 0.550 kg
• WEISSSE SHOKO %29 CHOCOLATE DROP: 0.300 kg
• PASTAROM PASTE BANANA: 0.015 kg
• ICE CREAM PASTE VANILLA 263 GELATOP: 0.001 kg
• Butter: 0.080 l
• Total weight: 0.846 kg

Instructions for use: Heat 250 g of MELLA GOURMET WHIP and butter to 90° C. Add WEISSSE SHOKO %29 CHOCOLATE DROP, PASTAROM PASTE BANANA, and ICE CREAM PASTE VANILLA 263 GELATOP. Whisk until the mixture reaches 30° C. Whip the remaining MELLA GOURMET WHIP to soft peaks and fold into the mixture in three steps.

Strawberry Cream Filling:

• MELLA GOURMET WHIP: 0.550 kg
• WEISSSE SHOKO %29 CHOCOLATE DROP: 0.300 kg
• ICE CREAM PASTE VANILLA 263 GELATOP: 0.001 kg
• ICE CREAM PASTE STRAWBERRY: 0.015 kg
• Butter: 0.200 l
• Total weight: 0.846 kg

Instructions for use: Heat 250 g of MELLA GOURMET WHIP and butter to 90° C. Add WEISSSE SHOKO %29 CHOCOLATE DROP, ICE CREAM PASTE STRAWBERRY, and ICE CREAM PASTE VANILLA 263 GELATOP. Whisk until the mixture reaches 30° C. Whip the remaining MELLA GOURMET WHIP to soft peaks and fold into the mixture in three steps.