Semi Finished Products

1. Biscuit

A Biscuit is the name for European Sponge Cakes used in a French pastry kitchen. One of the best-known semi-finished products in the confectionery industry. The biscuit batter can be prepared either cold or warm in traditional way. The basic ingredients for biscuit are eggs, sugar and flour. In some cases a little fat is also used.

Cold Preparation
To give the biscuit its typical light structure, the eggs are separated and the whites is beaten with sugar.

Warm Preparation
The eggs and sugar are prepared over a low heat. The flour then gently mixed with a slightly heated mixture of sugar and egg.

2. Cake Mix

Cake consists of 4 ingredients:
- Eggs
- flower
- sugar
- fat

The most well known cake is the quarter cake.
- 1 part eggs
- 1 part sugar
- 1 part flour
- 1 part fat

The parts are equally weighed. You can also add other ingredients like baking powder, or flavours and fruits to make it more tasty. Quarter cake is a heavy cake.

A traditional cake recipe with “Cake Mix”
- 100g Cake Mix
- 200g Flour
- 300g Butter
- 300g Sugar
- 300g Eggs +/- 5 (eggs without shells)
- 60g Milk
- 5g Baking powder
- Vanilla or Lemon

3. Marzipan

Marzipan is a product consisting mainly of almonds and sugar. The ratio between almonds and sugar determines the quality of the marzipan.

The ratio 1:1
(50g almond flour and 50g sugar).

The ratio 1:2
(50g almond flour and 100g Sugar).

The cheaper version is replacing almond with apricot kernel. It is very common to find preservatives in marzipan, because the product has a very short shelf life.

4. Fondant

Fondant is a semi-finished product consisting mainly of water and sugar. It can be used for different finishes, both for rolling out and for casting. Color and flavourings can be added to fondant to change the taste and appearance.

Michael Lim