FOR SPONGE CAKE:
the recommended proportion of SVELTO is no more than 2% of the total of the ingredients used to make up the dough. Put eggs, water, sugar and SVELTO in the mixer and add the remaining ingredients; mix everything with some brief stirring with the whisk and then beat. After about 7-10 minutes the result will be a soft, voluminous, perfectly-beaten dough.
FOR ICE CREAMS:
the recommended quantity is between 4 to 6 grammes per litre of base mixture and should be added before the cooling process. With horizontal whisks, the quantity should be slighlty reduced.
NOTES: it is advisable not to beat excessive quantities, otherwise the whisks become completely submerged and the whipping efficiency is reduced. Remove only the desired quantity of the product from the package, avoid returning unused quantities to the package and close well after every use.