Overview
A flavouring essence of vanilla flavour with an added ‘buttery’ note for a variety of cakes, sponges and icings.
Apito Essences – Butta Vanilla
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
273 days
Type
Bottle
Allergens
Contains: egg and milk, May be present due to shared equipment: sulphites
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)
292.00
Protein (g)
0.60
Fat- Total g
3.90
Fat - Saturated g
0.70
Carbohydrate (g)
4.30
Carbohydrate-Sugars g
0.50
Dietary Fibre g
0.30
Sodium mg
303.00
Ingredients
Water, Natural Flavour, Humectant (1520), Vegetable Oil (antioxidant (307)), Vegetable Gums (413, 415), Milk Solids, Egg Yolk Powder, Salt, Antioxidant (300), Preservative (202)
Packaging
Code
Size
Type
Palletisation
447502
1 KG
Bottle
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)
292.00
Protein (g)
0.60
Fat- Total g
3.90
Fat - Saturated g
0.70
Carbohydrate (g)
4.30
Carbohydrate-Sugars g
0.50
Dietary Fibre g
0.30
Sodium mg
303.00
Ingredients
Water, Natural Flavour, Humectant (1520), Vegetable Oil (antioxidant (307)), Vegetable Gums (413, 415), Milk Solids, Egg Yolk Powder, Salt, Antioxidant (300), Preservative (202)
Packaging
Code
Size
Type
Palletisation
447502
1 KG
Bottle
Related recipes
Related products
