Colset

Storage

Storage

Cool and dry conditions 18 ± 2°C

Shelf Life

Shelf Life

365 days

Type

Type

Bag

Allergens

Allergens

NIL

Ingredients

Group 1
Ingredient
KG
BAKELS MARGARINE P
0.800
Brown Sugar
0.600
Salt
0.010
Total Weight: 1.410
Group 2
Ingredient
KG
Eggs
0.800
Total Weight: 0.800
Group 3
Ingredient
KG
Plain Flour
1.000
Total Weight: 1.000
Group 4
Ingredient
KG
COLSET
0.100
Total Weight: 0.100
Group 5
Ingredient
KG
Raisin
2.300
Red Cherry
0.500
Golden Syrup
0.300
Mix Peel
0.300
Chocolate Chips
0.200
APITO RUM PASTE (optional)
0.050
All spices
0.010
Total Weight: 3.660
Group 6
Ingredient
KG
Cinnamon
0.010
Total Weight: 0.010

Method

1. Cream Group 1 until light and fluffy.
2. Add Group 2 by stages and cream well.
3. Fold in sifted Group 3 and mix gently.
4. Add Group 4 and mix for 20 seconds, followed by Group 5 and mix evenly.
5. Bake batter at 170°C for 90 minutes.
6. Cover cake with foil and bake for further 30 minutes at 150°C.
7. After baked, keep at least 48 hours for maturity before serving.

Notes: Pre-soak fruits, spices and syrup at least 24 hours before use.

Usage

NIL

Nutritional Information

Type
Value
Energy (kJ)
1610
Energy (Kcal)
384
Protein (g)
0.3
Fat (<g)
0.1
Fat (of which saturates)(<g)
0.1
Carbohydrate (g)
95.5
Carbohydrate (of which sugars)(g)
50
Sodium (mg)
75

Ingredients

Modified Starch, Sugar

Packaging

Code
Size
Type
Palletisation
3540
15 KG
Bag

Ingredients

Group 1
Ingredient
KG
BAKELS MARGARINE P
0.800
Brown Sugar
0.600
Salt
0.010
Total Weight: 1.410
Group 2
Ingredient
KG
Eggs
0.800
Total Weight: 0.800
Group 3
Ingredient
KG
Plain Flour
1.000
Total Weight: 1.000
Group 4
Ingredient
KG
COLSET
0.100
Total Weight: 0.100
Group 5
Ingredient
KG
Raisin
2.300
Red Cherry
0.500
Golden Syrup
0.300
Mix Peel
0.300
Chocolate Chips
0.200
APITO RUM PASTE (optional)
0.050
All spices
0.010
Total Weight: 3.660
Group 6
Ingredient
KG
Cinnamon
0.010
Total Weight: 0.010

Method

1. Cream Group 1 until light and fluffy.
2. Add Group 2 by stages and cream well.
3. Fold in sifted Group 3 and mix gently.
4. Add Group 4 and mix for 20 seconds, followed by Group 5 and mix evenly.
5. Bake batter at 170°C for 90 minutes.
6. Cover cake with foil and bake for further 30 minutes at 150°C.
7. After baked, keep at least 48 hours for maturity before serving.

Notes: Pre-soak fruits, spices and syrup at least 24 hours before use.

Usage

NIL

Nutritional Information

Type
Value
Energy (kJ)
1610
Energy (Kcal)
384
Protein (g)
0.3
Fat (<g)
0.1
Fat (of which saturates)(<g)
0.1
Carbohydrate (g)
95.5
Carbohydrate (of which sugars)(g)
50
Sodium (mg)
75

Ingredients

Modified Starch, Sugar

Packaging

Code
Size
Type
Palletisation
3540
15 KG
Bag

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