Bakels Les Fruits 50% Raspberry Filling

Storage

Storage

refrigerate and use within 3 months, Store below 20°C in clean dry conditions and protected from direct sunlight

Shelf Life

Shelf Life

547 days

Type

Type

Pouch

Allergens

Allergens

No added allergens

Ingredients

Group 1
Ingredient
KG
Water (Variable)
0.270
Egg
0.175
Bakels Red Velvet Cake Mix
1.000
Total Weight: 1.445
Group 2
Ingredient
KG
Vegetable Oil
0.140
Total Weight: 0.140
Group 3
Ingredient
KG
Bakels Gourmet Cheesecake made up (recipe 57910D)
1.500
Total Weight: 1.500
Group 4
Ingredient
KG
Bakels Raspberry Filling 50%
0.225
Total Weight: 0.225

Method

RED VELVET CHEESCAKE SLICE - (Using Bakels Red Velvet Cake Mix & Bakels Raspberry Filling 50%)
1. Blend Group 1 on low speed for 1 minute.
2. Scrape down.
3. Blend on top speed for 2 minutes.
4. Scrape down.
5. Commence blending on second speed while adding vegetable oil.
6. Mix for a total of 2 minutes (Do not over mix).
7. Spread Red Velvet batter into standard baking tray.
8. Randomly pipe the cheesecake mix (recipe 57910D) over Red Velvet batter.
9. Swirl cheesecake through the Red Velvet batter.
10. Pipe Raspberry Filling 50% over the top.
11. Bake at 170'C for approximately 40 minutes.

Nutritional Information

Type
Value
Energy (kJ)
473.00
Protein (g)
0.60
Fat- Total g
0.10
Fat - Saturated g
0.00
Carbohydrate (g)
29.30
Carbohydrate-Sugars g
23.10
Dietary Fibre g
2.30
Sodium mg
2.00

Ingredients

Raspberries (50%), Water, Sugar, Thickener (1422), Hibiscus concentrate, Elderberry extract, Acidity regulator (330), Preservative (202), Flavouring

Packaging

Code
Size
Type
Palletisation
418283
2 KG
Sachet

Ingredients

Group 1
Ingredient
KG
Water (Variable)
0.270
Egg
0.175
Bakels Red Velvet Cake Mix
1.000
Total Weight: 1.445
Group 2
Ingredient
KG
Vegetable Oil
0.140
Total Weight: 0.140
Group 3
Ingredient
KG
Bakels Gourmet Cheesecake made up (recipe 57910D)
1.500
Total Weight: 1.500
Group 4
Ingredient
KG
Bakels Raspberry Filling 50%
0.225
Total Weight: 0.225

Method

RED VELVET CHEESCAKE SLICE - (Using Bakels Red Velvet Cake Mix & Bakels Raspberry Filling 50%)
1. Blend Group 1 on low speed for 1 minute.
2. Scrape down.
3. Blend on top speed for 2 minutes.
4. Scrape down.
5. Commence blending on second speed while adding vegetable oil.
6. Mix for a total of 2 minutes (Do not over mix).
7. Spread Red Velvet batter into standard baking tray.
8. Randomly pipe the cheesecake mix (recipe 57910D) over Red Velvet batter.
9. Swirl cheesecake through the Red Velvet batter.
10. Pipe Raspberry Filling 50% over the top.
11. Bake at 170'C for approximately 40 minutes.

Nutritional Information

Type
Value
Energy (kJ)
473.00
Protein (g)
0.60
Fat- Total g
0.10
Fat - Saturated g
0.00
Carbohydrate (g)
29.30
Carbohydrate-Sugars g
23.10
Dietary Fibre g
2.30
Sodium mg
2.00

Ingredients

Raspberries (50%), Water, Sugar, Thickener (1422), Hibiscus concentrate, Elderberry extract, Acidity regulator (330), Preservative (202), Flavouring

Packaging

Code
Size
Type
Palletisation
418283
2 KG
Sachet