Apito Essences – Butta Vanilla

Storage

Storage

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

Shelf Life

Shelf Life

273 days

Type

Type

Bottle

Allergens

Allergens

Contains: egg and milk, May be present due to shared equipment: gluten, soy and sulphites

Finished Product

Finished Product

Cake, Muffin

Ingredients

Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
2.000
Egg
0.700
Water (Variable)
0.450
Apito Butta Vanilla Flavouring Paste
0.075
Total Weight: 3.225
Group 2
Ingredient
KG
Vegetable Oil
0.550
Total Weight: 0.550

Method

Rum Gugelhupf (Using Apito Butta Vanilla Flavouring paste)
1. Place Group 1 ingredients into mixing bowl.
2. Blend for approximately 1 minute on low speed.
3. Scrape down.
4. Mix on 2nd speed for 4 minutes.
5. Add Group 2 and blend on low speed until clear.
6. Grease Gugelhupf tins very heavily with butter/margarine.
7. Line tin with flaked almonds so that the flaked almonds stick to the butter/margarine.
8. Fill to just over ½ full with cake batter.
9. Oven temperature 175°C.
10. Dip in Rum Syrup Recipe No. 16603C whilst just warm, then drain.

Usage

As needed, according to taste.

Nutritional Information

Type
Value
Energy (kJ)
292
Protein (g)
0.6
Fat- Total g
3.9
Fat - Saturated g
0.7
Carbohydrate (g)
4.3
Carbohydrate-Sugars g
0.5
Dietary Fibre g
0.3
Sodium mg
305

Ingredients

Water, Humectant (1520), Vegetable Oil (antioxidant (307), Natural Flavour, Vegetable Gums (413, 415), Milk Solids, Egg Yolk Powder, Salt, Antioxidant (300), Preservative (202)

Packaging

Code
Size
Type
Palletisation
447502
1 KG
Bottle
447503
10 KG
Carton
447504
5 KG
Pail

Ingredients

Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
2.000
Egg
0.700
Water (Variable)
0.450
Apito Butta Vanilla Flavouring Paste
0.075
Total Weight: 3.225
Group 2
Ingredient
KG
Vegetable Oil
0.550
Total Weight: 0.550

Method

Rum Gugelhupf (Using Apito Butta Vanilla Flavouring paste)
1. Place Group 1 ingredients into mixing bowl.
2. Blend for approximately 1 minute on low speed.
3. Scrape down.
4. Mix on 2nd speed for 4 minutes.
5. Add Group 2 and blend on low speed until clear.
6. Grease Gugelhupf tins very heavily with butter/margarine.
7. Line tin with flaked almonds so that the flaked almonds stick to the butter/margarine.
8. Fill to just over ½ full with cake batter.
9. Oven temperature 175°C.
10. Dip in Rum Syrup Recipe No. 16603C whilst just warm, then drain.

Usage

As needed, according to taste.

Nutritional Information

Type
Value
Energy (kJ)
292
Protein (g)
0.6
Fat- Total g
3.9
Fat - Saturated g
0.7
Carbohydrate (g)
4.3
Carbohydrate-Sugars g
0.5
Dietary Fibre g
0.3
Sodium mg
305

Ingredients

Water, Humectant (1520), Vegetable Oil (antioxidant (307), Natural Flavour, Vegetable Gums (413, 415), Milk Solids, Egg Yolk Powder, Salt, Antioxidant (300), Preservative (202)

Packaging

Code
Size
Type
Palletisation
447502
1 KG
Bottle
447503
10 KG
Carton
447504
5 KG
Pail