Overview
Fruit and jam extender with freeze thaw stability. Cake stabilizer for use in fruits cakes etc to prevent fruit sinking.
Closet
Storage
Clean and cool conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Ingredients
Group 1
Ingredient
KG
Water
0.800
-
0.200
Brown Sugar
0.120
P3
0.012
Total Weight: 1.132
Group 2
Ingredient
KG
-
0.210
Total Weight: 0.210
Group 3
Ingredient
KG
Cake Flour
0.200
COLSET
0.016
HERCULES BAKING POWDER
0.005
Cinnamon Powder
0.005
Total Weight: 0.226
Group 4
Ingredient
KG
Mix Fruits
0.400
Total Weight: 0.400
Method
i. Cream Group 1 until light and fluffy.
ii. Add Group 2 by stages and cream well.
iii. Fold in shifted Group 3 and mix well.
iv. Add Group 4 and mix gently.
v. Deposit into greased tin.
vi. Bake at 180°C for 45 minutes.
Nutritional Information
Type
Value
Energy (kJ)
1,610.00
Protein (g)
0.30
Fat (<g)
0.10
Fat (of which saturates)(<g)
0.10
Carbohydrate (g)
95.50
Carbohydrate (of which sugars)(g)
50.00
Sodium (mg)
75.00
Ingredients
Modified Starch, -
Packaging
Code
Size
Type
Palletisation
3540
15 KG
Bag
Ingredients
Group 1
Ingredient
KG
Water
0.800
-
0.200
Brown Sugar
0.120
P3
0.012
Total Weight: 1.132
Group 2
Ingredient
KG
-
0.210
Total Weight: 0.210
Group 3
Ingredient
KG
Cake Flour
0.200
COLSET
0.016
HERCULES BAKING POWDER
0.005
Cinnamon Powder
0.005
Total Weight: 0.226
Group 4
Ingredient
KG
Mix Fruits
0.400
Total Weight: 0.400
Method
i. Cream Group 1 until light and fluffy.
ii. Add Group 2 by stages and cream well.
iii. Fold in shifted Group 3 and mix well.
iv. Add Group 4 and mix gently.
v. Deposit into greased tin.
vi. Bake at 180°C for 45 minutes.
Nutritional Information
Type
Value
Energy (kJ)
1,610.00
Protein (g)
0.30
Fat (<g)
0.10
Fat (of which saturates)(<g)
0.10
Carbohydrate (g)
95.50
Carbohydrate (of which sugars)(g)
50.00
Sodium (mg)
75.00
Ingredients
Modified Starch, -
Packaging
Code
Size
Type
Palletisation
3540
15 KG
Bag
