Bakels Fruit Cake Mix

Storage

Storage

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

Shelf Life

Shelf Life

182 days

Type

Type

Bag

Allergens

Allergens

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

Finished Product

Finished Product

Cake

Ingredients

Group 1
Ingredient
KG
Bakels Fruit Cake Mix
1.000
Water (Variable)
0.500
Egg
0.300
Total Weight: 1.800
Group 2
Ingredient
KG
Sultanas
1.000
Raisins
0.300
Currants
0.200
Mixed Peel
0.130
Red Glace Cherries
0.170
Glycerine
0.030
Total Weight: 1.830

Method

Festive Christmas Fruit Cake

1. Blend Group 1 together on low speed for 1 minute.
2. Scrape down.
3. Blend for a further 3 minutes on second speed.
4. Add Group 2.
5. Blend on low speed until fruit is evenly dispersed (approximately 2 mins).
6. Deposit into forms.
7. Oven temperature 160°C.

Notes: Best results are obtained by washing and draining sultanas/raisins/currants then blending with glacé cherries, mixed peel, glycerine and small quantity of APITO RUM FLAVOURING PASTE. Place into a plastic bucket cover and leave overnight.
For Dundee Cake, decorate top of cake with blanched almonds, before baking. Glaze with boiled HADEJA FLAN GEL or apricot jam when baked.

Nutritional Information

Type
Value
Energy (kJ)
1,780.00
Protein (g)
5.10
Fat- Total g
12.30
Fat - Saturated g
6.30
Carbohydrate (g)
72.20
Carbohydrate-Sugars g
40.70
Dietary Fibre g
1.80
Sodium mg
475.00

Ingredients

Wheat flour (thiamine, folate), Sugar, Vegetable fat (vegetable oil, emulsifiers (471, 477), antioxidant (307)), Thickener (1422), Raising agents (450, 500, 541), Milk Solids, Colour (150c contains preservative (223 sulphites)), Spice, Wheat starch, Flavour, Salt, Preservative (202), Vegetable gums (412, 415), Acidity regulator (330), Mineral Salt (452)

Packaging

Code
Size
Type
Palletisation
382201
15 KG
Bag

Ingredients

Group 1
Ingredient
KG
Bakels Fruit Cake Mix
1.000
Water (Variable)
0.500
Egg
0.300
Total Weight: 1.800
Group 2
Ingredient
KG
Sultanas
1.000
Raisins
0.300
Currants
0.200
Mixed Peel
0.130
Red Glace Cherries
0.170
Glycerine
0.030
Total Weight: 1.830

Method

Festive Christmas Fruit Cake

1. Blend Group 1 together on low speed for 1 minute.
2. Scrape down.
3. Blend for a further 3 minutes on second speed.
4. Add Group 2.
5. Blend on low speed until fruit is evenly dispersed (approximately 2 mins).
6. Deposit into forms.
7. Oven temperature 160°C.

Notes: Best results are obtained by washing and draining sultanas/raisins/currants then blending with glacé cherries, mixed peel, glycerine and small quantity of APITO RUM FLAVOURING PASTE. Place into a plastic bucket cover and leave overnight.
For Dundee Cake, decorate top of cake with blanched almonds, before baking. Glaze with boiled HADEJA FLAN GEL or apricot jam when baked.

Nutritional Information

Type
Value
Energy (kJ)
1,780.00
Protein (g)
5.10
Fat- Total g
12.30
Fat - Saturated g
6.30
Carbohydrate (g)
72.20
Carbohydrate-Sugars g
40.70
Dietary Fibre g
1.80
Sodium mg
475.00

Ingredients

Wheat flour (thiamine, folate), Sugar, Vegetable fat (vegetable oil, emulsifiers (471, 477), antioxidant (307)), Thickener (1422), Raising agents (450, 500, 541), Milk Solids, Colour (150c contains preservative (223 sulphites)), Spice, Wheat starch, Flavour, Salt, Preservative (202), Vegetable gums (412, 415), Acidity regulator (330), Mineral Salt (452)

Packaging

Code
Size
Type
Palletisation
382201
15 KG
Bag