Batter:

• MUFFIN-MIX GLUTEN-FREE: 1.000 kg
• Whole Egg: 0.500 kg
• Vegetable Oil: 0.200 kg
• Water: 0.150 l
• Total weight: 1.850 kg

Mixing time: 5 - 7 minutes, High speed

Baking temperature: 180 °C – 190° C

Baking time: 10 - 12 minutes

Instructions for use: Mix all the ingredients together until well combined. Then bake according to the given temperature and time settings.

Filling Cream:

• MELLA GOURMET: 0.750 kg
• MELLA WHIP: 0.750 kg
• WEISSE SCHOKO %29 – WHITE CHOCOLATE: 0.550 kg
• PASTAROM PASTE ORANGE: 0.018 kg
• Gelatine leaf: 0.010 kg
• Caster Sugar: 0.040 kg
• Butter: 0.040 l
• Total weight: 2.158 kg

Instructions for use: Soak the gelatine leaves in ice-cold water until they soften. Heat MELLA GOURMET with caster sugar and butter to 90°C, then add softened gelatine leaves, WEISSE SCHOKO %29 WHITE CHOCOLATE, and PASTAROM PASTE ORANGE. Whisk MELLA WHIP to a soft-peak point, then fold into the chocolate mixture (at 35°C) until homogeneously blended.