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Cakes
Creamed, sponge and yeast dough mixtures are suitable for
bottling. Cakes will keep for approx. six months.
However, cakes with fruit are not suitable for storage and
must be consumed within two days.
Glass jars
Use clean glass jars and accessories and check them for any
defects. The jars must be narrower at the bottom than at the
top (Kilner jars). 0.25 litre jars are the most suitable.
The jars must have a rubber sealing ring, glass lid and metal
spring closure clip.
Make sure that all the glass jars are the same size so that
bottling is carried out evenly.
Procedure
^ Grease the inside of the jars with butter up to 1 cm below
the rim.
^ Sprinkle the inside of the jars with breadcrumbs.
^ Fill the jar up to 1/2 or 3/4 with the cake mixture (depending
on the recipe). Make sure that the rim stays clean.
^ Place the rack on the lowest shelf level.
^ Place the open jars on the rack (all the same size). Ensure
that they do not touch one another.
^
Close the jars immediately after bottling with the rubber
sealing ring, lid and clip; do not allow the cakes to cool
down.
If the mixture has risen above the rim, push it down into the
jar with the glass lid.
Settings
Type of
mixture
Function Stage Temperature
in °C
Moisture
in %
Duration
in minutes
Creamed Conventional
heat
- 160 - 25 - 45
Sponge Conventional
heat
- 160 - 50 - 55
Yeast
dough
Combi mode
Conventional
heat
1
2
30
160
100
30
10
30-35
Bottling
32