Overview
For the convenient production of all types of chiffon cakes.
Pettina Chiffon Cake Mix
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Paper Bag
Allergens
Wheat, Wheat Products, Milk, Milk Products, Sulphites
Ingredients
Group A
Ingredient
KG
PETTINA CHIFFON CAKE MIX
1.000
Eggs
1.000
Water
0.150
Vegetable Oil
0.150
Total Weight: 2.300
Method
1. In a stand mixer use whisk attachment combine PETTINA CHIFFON CAKE MIX, eggs and water at low speed for 1 minute.
2. Whisk the mixture for 10 minutes at high speed.
3. Gradually add in vegetable oil for 1 minute at slow speed and combine well.
4. Deposit 500gm batter into ungreased chiffon cake mould.
5. Bake at 180°C for approximately 45 minutes.
Cara-cara
1. Dalam pengadun menggunakan alat whisk bancuh PETTINA CHIFFON CAKE MIX, telur dan air pada kelajuan perlahan selama 1 minit.
2. Pukul adunan selama 10 minit dengan kelajuan tinggi.
3. Masukkan minyak sayuran secara beransur-ansur selama 1 minit pada kelajuan perlahan dan gaul rata.
4. Masukkan 500gm adunan ke dalam chiffon acuan tanpa minyak.
5. Bakar pada suhu 180°C dengan masa lebih kurang 45 minit.
Usage
Whisk together with eggs and water then fold in melted margarine/butter together
Nutritional Information
Type
Value
Energy (kJ)
1,600.00
Energy (Kcal)
383.00
Protein (g)
5.10
Fat (g)
2.10
Fat (of which saturates)(g)
1.60
Carbohydrate (g)
84.10
Carbohydrate (of which sugars)(g)
52.40
Sodium (mg)
565.00
Ingredients
-, Wheat Flour, Permitted Emulsifier (INS475, INS471), Leavening Agent (INS450, INS500, INS341, INS575), -, -, Starch, -
Packaging
Code
Size
Type
Palletisation
3721
15 KG
Multiwall Polythene Lined Paper Bag
Ingredients
Group A
Ingredient
KG
PETTINA CHIFFON CAKE MIX
1.000
Eggs
1.000
Water
0.150
Vegetable Oil
0.150
Total Weight: 2.300
Method
1. In a stand mixer use whisk attachment combine PETTINA CHIFFON CAKE MIX, eggs and water at low speed for 1 minute.
2. Whisk the mixture for 10 minutes at high speed.
3. Gradually add in vegetable oil for 1 minute at slow speed and combine well.
4. Deposit 500gm batter into ungreased chiffon cake mould.
5. Bake at 180°C for approximately 45 minutes.
Cara-cara
1. Dalam pengadun menggunakan alat whisk bancuh PETTINA CHIFFON CAKE MIX, telur dan air pada kelajuan perlahan selama 1 minit.
2. Pukul adunan selama 10 minit dengan kelajuan tinggi.
3. Masukkan minyak sayuran secara beransur-ansur selama 1 minit pada kelajuan perlahan dan gaul rata.
4. Masukkan 500gm adunan ke dalam chiffon acuan tanpa minyak.
5. Bakar pada suhu 180°C dengan masa lebih kurang 45 minit.
Usage
Whisk together with eggs and water then fold in melted margarine/butter together
Nutritional Information
Type
Value
Energy (kJ)
1,600.00
Energy (Kcal)
383.00
Protein (g)
5.10
Fat (g)
2.10
Fat (of which saturates)(g)
1.60
Carbohydrate (g)
84.10
Carbohydrate (of which sugars)(g)
52.40
Sodium (mg)
565.00
Ingredients
-, Wheat Flour, Permitted Emulsifier (INS475, INS471), Leavening Agent (INS450, INS500, INS341, INS575), -, -, Starch, -
Packaging
Code
Size
Type
Palletisation
3721
15 KG
Multiwall Polythene Lined Paper Bag
