Gen-Prep Genoise Mix

Storage Conditions: Dry and cool (68-72ºF, 20-22ºC). 1000 g. Gen-prep genoise mix, 700 g. whole eggs, 100 g. warm water. Combine ingredients. Whip for two minutes on low speed, then for four minutes on high speed. Bake at 180°C (355°F) for twenty minutes. For Roulade: 1000g Gen-prep genoise mix, 700g whole eggs, 100g water, 100g vegetable oil. Combine ingredients EXCEPT vegetable oil. Whip for two minutes on low speed, then for four minutes on high speed. Fold in vegetable oil. Bake at 180°C (355°F) for eight minutes. For Joconde: 800g Gen-prep genoise mix, 300g Pastry 1 almond flour, 700g whole eggs, 100g water, 100g Beurremont 83% Butter, melted. Combine ingredients EXCEPT melted butter. Whip for two minutes on low speed, then for four minutes on high speed. Fold in melted butter. Bake at 180°C (355°F) for eight minutes. For Olive Oil Cake: Use roulade recipe with 200g of high-quality olive oil.