Overview
A red coloured and raspberry flavoured paste for cakes, sponges and icings.
Apito Flavouring Paste – Raspberry
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
365 days
Type
Bottle
Allergens
Contains: no added allergens May be present due to shared equipment: sulphites
Ingredients
Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
1.000
Egg
0.300
Water (Variable)
0.400
Cocoa Powder
0.050
Apito Raspberry Flavouring Paste
0.075
Total Weight: 1.825
Group 2
Ingredient
KG
White Chocolate Buttons
0.300
Vegetable Oil
0.200
Total Weight: 0.500
Method
Red Velvet Mud Cake (Using Apito Raspberry Flavouring Paste)
1. Place Group 1 in mixing bowl.
2. Blend together on low speed for 1 minute.
3. Scrape down.
4. Blend on 2nd speed for 2 minutes.
5. Scrape down.
6. Melt Group 2 in double saucepan, allow to cool, then add to Group 1 and blend on 2nd speed for 1 minute.
7. Grease two 25 cm tins with TINMAX CAKE.
8. Deposit half the batter in each hoop.
9. Oven temperature 150°C medium top and medium bottom.
10. Bake for approximately 1 ¼ to 1 ½ hours.
11. Remove from oven.
Usage
Use approximately 30 grams of Apito Raspberry Flavouring Paste for each 1kg of icing, cream or cake batter.
Nutritional Information
Type
Value
Energy (kJ)
172.00
Protein (g)
0.10
Fat- Total g
0.00
Fat - Saturated g
0.00
Carbohydrate (g)
10.00
Carbohydrate-Sugars g
0.00
Dietary Fibre g
0.30
Sodium mg
5.00
Ingredients
Water, Propylene Glycol (1520), Flavouring, Vegetable Gums (413, 415), Colours (102, 122, 123), Preservative (202)
Packaging
Code
Size
Type
Palletisation
442003
1 KG
Bottle
Ingredients
Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
1.000
Egg
0.300
Water (Variable)
0.400
Cocoa Powder
0.050
Apito Raspberry Flavouring Paste
0.075
Total Weight: 1.825
Group 2
Ingredient
KG
White Chocolate Buttons
0.300
Vegetable Oil
0.200
Total Weight: 0.500
Method
Red Velvet Mud Cake (Using Apito Raspberry Flavouring Paste)
1. Place Group 1 in mixing bowl.
2. Blend together on low speed for 1 minute.
3. Scrape down.
4. Blend on 2nd speed for 2 minutes.
5. Scrape down.
6. Melt Group 2 in double saucepan, allow to cool, then add to Group 1 and blend on 2nd speed for 1 minute.
7. Grease two 25 cm tins with TINMAX CAKE.
8. Deposit half the batter in each hoop.
9. Oven temperature 150°C medium top and medium bottom.
10. Bake for approximately 1 ¼ to 1 ½ hours.
11. Remove from oven.
Usage
Use approximately 30 grams of Apito Raspberry Flavouring Paste for each 1kg of icing, cream or cake batter.
Nutritional Information
Type
Value
Energy (kJ)
172.00
Protein (g)
0.10
Fat- Total g
0.00
Fat - Saturated g
0.00
Carbohydrate (g)
10.00
Carbohydrate-Sugars g
0.00
Dietary Fibre g
0.30
Sodium mg
5.00
Ingredients
Water, Propylene Glycol (1520), Flavouring, Vegetable Gums (413, 415), Colours (102, 122, 123), Preservative (202)
Packaging
Code
Size
Type
Palletisation
442003
1 KG
Bottle
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