Basic Recipes-North

Method Method
Easy Puravita Multigrain Easy Puravita Brown Bread
Mix all ingredients at slow speed for Mix all ingredients at slow speed for
Ingredients Quantity 3 minutes and at medium speed for Ingredients Quantity 3 minutes and at medium speed for
5 minutes, depending on dough 5 minutes, depending on dough
Easy Puravita Multigrain........250 g Easy Puravita Bread................250 g
development. development.
Refined Flour............................750 g Dough Temperature - 26°C Refined Flour............................ 750 g Dough Temperature - 26°C
Oil................................................20 g Bulk Fermentation - 10 minutes Oil.................................................20 g Bulk Fermentation - 10 minutes
Fresh Yeast ................................20 g Divide and mould as per desired size. Fresh Yeast..................................20 g Divide and mould as per desired size.
Proofing time 35-40 minutes at Proofing time 35-40 minutes at
Sugar...........................................20 g Sugar.......................................... .20 g
70%RH and 35°C 70%RH and 35°C
Chilled Water...........................600 g Baking Time : 25 minutes at 210°C Chilled Water.............................600 g Baking Time : 25 minutes at 210°C
(depending on the size time may vary) (depending on the size time may vary)

Method Method
Easy Puravita Whole Wheat Easy Savoury Snack Mix all ingredients at slow speed for
Mix all ingredients at slow speed for
3 minutes and at medium speed for 3 minutes and at medium speed for
Ingredients Quantity Ingredients Quantity
5 minutes, depending on dough 5 minutes, depending on dough
Easy Puravita Multigrain........250 g development. Easy Savoury Snack Mix.........500 g development.
Whole Wheat Flour(Atta).......750 g Dough Temperature - 26°C Refined Flour.............................500 g Dough Temperature - 26°C
Bulk Fermentation - 10 minutes Bulk Fermentation - 10 minutes
Oil................................................25 g Oil.................................................40 g
Divide and mould as per desired size. Divide and mould as per desired size.
Fresh Yeast.................................25 g Fresh Yeast.................................30 g
Proofing time 35-40 minutes at Proofing time 35-40 minutes at
Sugar...........................................20 g 70%RH and 35°C Chilled Water............................550 g 70%RH and 35°C
Chilled Water...........................700 g Baking Time : 25 minutes at 210°C Baking Time : 25 minutes at 210°C
(depending on the size time may vary) (depending on the size time may vary)
Gluten (Optional)......................10 g

Tegral Satin Red Velvet Egg Free Tegral Sponge Egg Free Cocoa

Ingredients Quantity Method Ingredients Quantity Method

Tegral Red Velvet Mix Premix and Water using paddle Tegral Sponge Egg Free Mix Premix and Water using paddle
attachment at slow speed for Cocoa......................................1000 g attachment at slow speed for
Egg Free...................................1000 g 1 minute .
1 minute. Oil................................................60 g
Oil...............................................200 g Mix at high speed for 4 minutes. Mix at high speed for 3 minutes.
Water....................................... 500 g
Water........................................ 400 g Add Oil and mix at medium speed for Add Oil and mix at medium speed for
1 minute. 1 minute.
Pour the batter in greased mould. Pour the batter in greased mould.
Bake in a preheated oven at 170°C Bake in a preheated oven at 170°C
for 25-30 minutes. for 25-30 minutes.

Satin Crème Cake Egg Free Tegral Satin Orange Velvet Egg Free
Ingredients Quantity Method Ingredients Quantity Method
Satin Crème Cake Egg Free..1000 g Mix Premix and Water using paddle Tegral Satin Orange Mix Premix and Water using paddle
attachment at slow speed for attachment at slow speed for
Oil..............................................200 g 1 minute . Velvet Egg Free......................1000 g
1 minute .
Water........................................400 g Mix at high speed for 3 minutes. Oil..............................................200 g
Mix at high speed for 3 minutes.
Add Oil and mix at slow speed for Water....................................... 400 g
Add Oil and mix at medium speed for
1 minute. 1 minute.
Pour the batter in greased mould. Pour the batter in greased mould.
Bake in a preheated oven at 180°C Bake in a preheated oven at 170°C
for 25-30 minutes. for 25-30 minutes.

Method
Method Bavarois
Tegral Donut Weigh Bavarois Neutral Gelatine Free,
Mix all ingredients at slow speed for Milk, whipped cream, and Puratos
3 minutes and at medium speed for Ingredients Quantity
Ingredients Quantity Bavarois Neutral Classic range accurately.
5 minutes, depending on dough
Tegral Donut Mix...................1000 g Gelatine Free............................250 g Mix Bavarois gelatine free into luke
development.
Lukewarm Milk......................200 ml warm milk till it becomes Lump free.
Fresh Yeast.................................30 g Bulk Fermentation - 20 minutes
Whipped Cream Add Puratos Cremfil or Vivafil Range,
Chilled Water.......................... 425 g Sheet & cut into desired shapes. mix it slightly and fold with whipped
(soft peak)................................800 g
Proofing time 40 minutes at 70%RH cream(whipped till soft peak).
and 35°C Cremfil or Vivafil Range..........200 g
Oil Temperature - 150 -160°C.
Deep fry.

Tegral Satin Purple Velvet EF Tegral Red Velvet Sponge Mix

Ingredients Quantity Method Ingredients Quantity Method
Tegral Satin Purple Add the premix to water and mix Tegral Red Velvet Mix eggs, premix and water using
using paddle attachment at slow whisk attachment at slow speed
Velvet EF.................................1000 g speed for 1 minute. Sponge Mix.............................1000 g for 1 minute, scrape.
Oil..............................................200 g Mix at high speed for 3 minutes. Oil..............................................200 g Mix at high speed for 4 minutes.
Water........................................400 g Add Oil and mix at slow speed for Water....................................... 160 g Add Oil and mix at slow speed for
1 -2 minutes. 1 minute.
Eggs (14 nos.).........................700 g
Pour the batter into a greased mould. Pour the batter in greased mould.
Bake in a preheated oven at 175°C Bake in a preheated oven at 180°C
for 25-30 minutes. for 30-35 minutes.
Do not overbake, the natural colours
tend to discolour if the product is
overbaked.
 Basic Recipes-North
Method Method
Tegral Brownie Egg Free Tegral Macaron
Mix Premix and Water using paddle Warm Water to 50°C.
Ingredients Quantity attachment at slow speed for Ingredients Quantity Mix Premix and Water using whisk
1 minute.
Tegral Brownie Egg Free.......1000 g Tegral Macaron......................1000 g attachment at slow speed for
Mix at high speed for 1 minute. 30 seconds and at high speed for
Oil..............................................120 g Heat oil and butter together till butter Water.........................................200 g 4 minutes .
Water........................................260 g melts. Pipe the batter on silicon sheet and
Add Oil and Butter. rest for 45-50 minutes to dry the
Melted Butter.............................60 g
Mix at slow speed for 1 minute. surface of the macaron.
Pour the batter in greased mould. (Note: To make coloured macarons - Bake at 135°C- 140°C for 12 minutes
Water -195gm liquid colour -5gm. (closed Damper) & 12 minutes (open
Bake in a preheated oven at 170°C
Suggested temperatures are damper). (Use double try for baking.)
for 30-35 minutes.
for DECK oven)

Satin Crème Cake Tegral Satin Moist Cake Dark

Ingredients Quantity Method Ingredients Quantity Method
Satin Crème Cake...................1000 g Mix Eggs, Premix and Water using Tegral Satin Moist Mix Eggs, Premix and Water using
paddle attachment at slow speed Cake Dark...............................1000 g paddle attachment at slow speed
Oil...............................................300 g
for 1 minute. for 1 minute.
Oil..............................................440 g
Water........................................ 225 g Mix at high speed for 3 minutes. Mix at high speed for 3 minutes.
Water....................................... 200 g
Eggs...........................................350 g Add Oil and mix at slow speed for 1 Add Oil and mix at slow speed for
minute. Eggs..........................................400 g 1 minute.
Pour the batter in greased mould. Pour the batter in greased mould.
Bake in a preheated oven at 170°C Bake in a preheated oven at 170°C
for 25-30 minutes. for 25-30 minutes.

Tegral Satin Moist Cake Dark Egg Free Tegral Choco Sponge
Method
Ingredients Quantity Method Ingredients Quantity Weigh Tegral Choco Spone premix,
Tegral Satin Moist Cake Mix Premix and Water using paddle Tegral Choco Sponge............1000 g eggs & water together and mix with
attachment at slow speed for a whisk attachment at slow speed
Dark Egg Free..........................1000 g Oil................................................60 g for 1 minute (scrape to facilitate
1 minute.
Oil...............................................300 g Water....................................... 240 g uniform mixing)
Mix at medium speed for 3 minutes.
Mix at high speed for 5 minutes.
Water........................................ 500 g Add Oil and mix at slow speed for 1 Eggs..........................................600 g
Add oil and mix at medium speed
minute.
for 2 minutes.
Pour the batter in greased mould.
Pour the batter in greased mould.
Bake in a preheated oven at 170°C and bake in a preheated oven at
for 25-30 minutes. 160°C -165°C for 40-45 minutes.

Tegral Satin Golden Moist Cake Egg Free Tegral Satin Cocoa
Ingredients Quantity Method Ingredients Quantity Method
Tegral Satin Golden Moist Mix Premix and Water using paddle Tegral Satin Cocoa................1000 g Mix Premix, Eggs and Water using
Cake Egg Free........................1000 g attachment at slow speed for 1 paddle attachment at slow speed
minute. Oil..............................................420 g for 1 minute.
Oil..............................................250 g
Mix at high speed for 3 minutes. Water....................................... 210 g Mix at high speed for 3 minutes.
Water....................................... 400 g
Add Oil and mix at medium speed Eggs..........................................390 g Add Oil and mix at medium speed
for 1 minute. for 1 minute.
Pour the batter in greased mould. Pour the batter in greased mould.
Bake in a preheated oven at 170°C Bake in a preheated oven at 180°C
for 25-30 minutes. for 25-30 minutes.

Method
Method Tegral Vanilla Sponge
Tegral Sponge Egg Free Mix Premix, Egg, Water and Cake gel
Weigh Tegral Spone Egg Free mix using whisk attachment at slow
Ingredients Quantity
Ingredients Quantity & water together. speed for 1 minute.
Tegral Vanilla Sponge...........1000 g
Tegral Sponge Egg Free........1000 g Mix Tegral Sponge Egg Free and Mix at high speed for 3-4 minutes.
Water........................................125 g
water using whisk attachment at Add Oil and mix at medium speed for
Oil................................................50 g slow speed for 1 minute. Egg............................................800 g 1 minute.
Water....................................... 550 g Mix at high speed for 4-5 minutes. Cake Gel.....................................20 g Pour the batter in greased mould.
Add oil and mix at medium speed Oil.............................................160 g Bake in a preheated oven at 180°C for
for 2 minutes. 25-30 minutes.
Pour the batter in greased mould.
Bake in a preheated oven at
160°C -165°C for 40-45 minutes.