Overview
For the preparation of a delicious moist vanilla flavoured cake
Apito Plain Moist Cake Mix
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products
Ingredients
Group A
Ingredient
KG
APITO PLAIN MOIST CAKE MIX
1.000
Water
0.200
Eggs
0.400
Vegetable Oil
0.370
Total Weight: 1.970
Method
1. Add all the ingredients into a mixing bowl.
2. Beat the mixture with paddle at a slow speed for 1 minute and 3 minutes at medium speed or until well combined.
3. Scale 600g of batter into 9” baking mold.
4. Bake the cake at 180°C for 35-45 minutes or until fully cooked.
Usage
Blend with water, egg and oil.
Nutritional Information
Type
Value
Energy (kJ)
1,440.00
Energy (Kcal)
345.00
Protein (g)
3.50
Fat (g)
0.50
Fat (of which saturates)(g)
0.10
Carbohydrate (g)
69.90
Carbohydrate (of which sugars)(g)
40.20
Sodium (mg)
933.00
Ingredients
Sugar, Wheat Flour, Starch, Glucose Syrup Solid, Modified Starch, Leavening Agent (E450, E500), Flour Protein, Salt, Thickener (E415, E466), Acidity Regulator (E330), Permitted Flavouring
Packaging
Code
Size
Type
Palletisation
4143
15 KG
Bag
Ingredients
Group A
Ingredient
KG
APITO PLAIN MOIST CAKE MIX
1.000
Water
0.200
Eggs
0.400
Vegetable Oil
0.370
Total Weight: 1.970
Method
1. Add all the ingredients into a mixing bowl.
2. Beat the mixture with paddle at a slow speed for 1 minute and 3 minutes at medium speed or until well combined.
3. Scale 600g of batter into 9” baking mold.
4. Bake the cake at 180°C for 35-45 minutes or until fully cooked.
Usage
Blend with water, egg and oil.
Nutritional Information
Type
Value
Energy (kJ)
1,440.00
Energy (Kcal)
345.00
Protein (g)
3.50
Fat (g)
0.50
Fat (of which saturates)(g)
0.10
Carbohydrate (g)
69.90
Carbohydrate (of which sugars)(g)
40.20
Sodium (mg)
933.00
Ingredients
Sugar, Wheat Flour, Starch, Glucose Syrup Solid, Modified Starch, Leavening Agent (E450, E500), Flour Protein, Salt, Thickener (E415, E466), Acidity Regulator (E330), Permitted Flavouring
Packaging
Code
Size
Type
Palletisation
4143
15 KG
Bag
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