Apito Chocolate Flavour Paste

Storage

Storage

Store below 25°C in clean, dry conditions and protected from direct sunlight.

Shelf Life

Shelf Life

730 days

Type

Type

Pail

Allergens

Allergens

Sulphites, May be present due to shared equipment: egg and milk

Finished Product

Finished Product

Cake, Muffin

Ingredients

Group 1
Ingredient
KG
Bakels Chocolate Muffin Mix
1.000
Egg
0.250
Water (Variable)
0.400
Total Weight: 1.650
Group 2
Ingredient
KG
Vegetable Oil
0.200
Chockex Supreme (melted)
0.300
Apito Chocolate Paste
0.020
Total Weight: 0.520

Method

Mud Cake (Using Apito Chocolate Paste)
1. Place Group 1 in mixing bowl.
2. Blend together for 1 minute.
3. Scrape down.
4. Blend for 3 minutes on 2nd speed.
5. Mix Group 2 together in a separate bowl. Add to Group 1 and blend on 1st speed until clear.
6. Deposit evenly into two greased 25 cm hoops.
7. Oven temperature 150°C for approximately 1 hour.
8. Brush with whisky syrup while hot and allow to cool in the hoop.
9. Decorate with BAKELS CHOCOLATE RTU ICING or use Recipe No. 42500A. CHOCOLATE FUDGE ICING to enrobe the whole cake.

Usage

Use 17 grams of Apito Chocolate Paste for each 1kg of icing, cream or cake batter.

Nutritional Information

Type
Value
Energy (kJ)
959.00
Protein (g)
4.20
Fat- Total g
2.40
Fat - Saturated g
1.40
Carbohydrate (g)
47.70
Carbohydrate-Sugars g
12.00
Dietary Fibre g
0.20
Sodium mg
561.00

Ingredients

Colours (122, 133, 150c (preservative (223), 155), Water, Cocoa Powder (22%), Humectant (1520), Flavourings, Vegetable gum (405), Preservatives (202, 211)

Packaging

Code
Size
Type
Palletisation
438002
5 KG
Pail
438001
15 KG
Pail

Ingredients

Group 1
Ingredient
KG
Bakels Chocolate Muffin Mix
1.000
Egg
0.250
Water (Variable)
0.400
Total Weight: 1.650
Group 2
Ingredient
KG
Vegetable Oil
0.200
Chockex Supreme (melted)
0.300
Apito Chocolate Paste
0.020
Total Weight: 0.520

Method

Mud Cake (Using Apito Chocolate Paste)
1. Place Group 1 in mixing bowl.
2. Blend together for 1 minute.
3. Scrape down.
4. Blend for 3 minutes on 2nd speed.
5. Mix Group 2 together in a separate bowl. Add to Group 1 and blend on 1st speed until clear.
6. Deposit evenly into two greased 25 cm hoops.
7. Oven temperature 150°C for approximately 1 hour.
8. Brush with whisky syrup while hot and allow to cool in the hoop.
9. Decorate with BAKELS CHOCOLATE RTU ICING or use Recipe No. 42500A. CHOCOLATE FUDGE ICING to enrobe the whole cake.

Usage

Use 17 grams of Apito Chocolate Paste for each 1kg of icing, cream or cake batter.

Nutritional Information

Type
Value
Energy (kJ)
959.00
Protein (g)
4.20
Fat- Total g
2.40
Fat - Saturated g
1.40
Carbohydrate (g)
47.70
Carbohydrate-Sugars g
12.00
Dietary Fibre g
0.20
Sodium mg
561.00

Ingredients

Colours (122, 133, 150c (preservative (223), 155), Water, Cocoa Powder (22%), Humectant (1520), Flavourings, Vegetable gum (405), Preservatives (202, 211)

Packaging

Code
Size
Type
Palletisation
438002
5 KG
Pail
438001
15 KG
Pail