Overview
For the convenient production of red velvet moist cake, loaves and muffin.
Bakels Red Velvet Cake Mix
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Egg, Egg Products, Milk, Milk Products
Ingredients
Group 1
Ingredient
KG
BAKELS RED VELVET CAKE MIX
1.000
Water
0.200
Eggs
0.400
Vegetable Oil
0.400
Total Weight: 2.000
Method
1. Place all the ingredients in mixing bowl.
2. Use paddle to beat on low speed for 1 minute.
3. Scrape down the mixture and beat further 3 minutes on medium speed.
4. Deposit 60g batter into muffin mould line with paper cup.
5. Bake at 190°C (top & bottom heat) for approximately 25 minutes.
Cara-cara
1. Masukkan semua bahan ke dalam mangkuk mixer.
2. Bancuh semua bahan dengan menggunakan paddle pada kelajuan rendah selama 1 minit dan sekerap adunan bahagian bawah dengan scraper.
3. Seterusnya bancuh pada kelajuan sederhana selama 3 minit.
4. Masukkan 60g adunan ke dalam cawan muffin berlapik dengan kertas cawan.
5. Bakar pada suhu 190°C (suhu atas dan bawah) selama lebih kurang 25 minit.
Usage
Refer to recipe
Nutritional Information
Type
Value
Energy (kJ)
1,630.00
Energy (Kcal)
390.00
Protein (g)
5.50
Fat (g)
5.10
Fat (of which saturates)(g)
2.40
Carbohydrate (g)
74.70
Carbohydrate (of which sugars)(g)
50.30
Sodium (mg)
688.00
Ingredients
Sugar, -, Glucose Syrup Solid, Egg Powder, Cocoa Powder, Leavening Agent (INS450, INS500), Vegetable Fats (Palm Based), Vegetable Oils (Palm Based), Non Fat Milk Solids, Salt, Thickener (INS415), Firming Agent (INS327), Permitted Emulsifier (INS471), Emulsifier (INS477), Permitted Colouring (INS122, INS123, INS102), Permitted Flavouring
Packaging
Code
Size
Type
Palletisation
4142-10
10 KG
Bag
Ingredients
Group 1
Ingredient
KG
BAKELS RED VELVET CAKE MIX
1.000
Water
0.200
Eggs
0.400
Vegetable Oil
0.400
Total Weight: 2.000
Method
1. Place all the ingredients in mixing bowl.
2. Use paddle to beat on low speed for 1 minute.
3. Scrape down the mixture and beat further 3 minutes on medium speed.
4. Deposit 60g batter into muffin mould line with paper cup.
5. Bake at 190°C (top & bottom heat) for approximately 25 minutes.
Cara-cara
1. Masukkan semua bahan ke dalam mangkuk mixer.
2. Bancuh semua bahan dengan menggunakan paddle pada kelajuan rendah selama 1 minit dan sekerap adunan bahagian bawah dengan scraper.
3. Seterusnya bancuh pada kelajuan sederhana selama 3 minit.
4. Masukkan 60g adunan ke dalam cawan muffin berlapik dengan kertas cawan.
5. Bakar pada suhu 190°C (suhu atas dan bawah) selama lebih kurang 25 minit.
Usage
Refer to recipe
Nutritional Information
Type
Value
Energy (kJ)
1,630.00
Energy (Kcal)
390.00
Protein (g)
5.50
Fat (g)
5.10
Fat (of which saturates)(g)
2.40
Carbohydrate (g)
74.70
Carbohydrate (of which sugars)(g)
50.30
Sodium (mg)
688.00
Ingredients
Sugar, -, Glucose Syrup Solid, Egg Powder, Cocoa Powder, Leavening Agent (INS450, INS500), Vegetable Fats (Palm Based), Vegetable Oils (Palm Based), Non Fat Milk Solids, Salt, Thickener (INS415), Firming Agent (INS327), Permitted Emulsifier (INS471), Emulsifier (INS477), Permitted Colouring (INS122, INS123, INS102), Permitted Flavouring
Packaging
Code
Size
Type
Palletisation
4142-10
10 KG
Bag
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