Bakels Red Velvet 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, egg, milk, May be present due to equipment: soy and sulphites

Finished Product

Finished Product

Cake

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

Method

Bakels Red Velvet Cake

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. Deposit 550g into a M11 paper inserted in a 7 inch sponge tin and bake at 200°C for approximately 35 minutes.
8. Alternatively deposit 1kg into a greased 21cm round tin and bake at 160°C for approximately 60 minutes.

Notes: This recipe is also suitable for bar cakes, round cakes and cupcakes.

Nutritional Information

Type
Value
Energy (kJ)
1,710.00
Protein (g)
4.90
Fat- Total g
8.50
Fat - Saturated g
2.60
Carbohydrate (g)
75.40
Carbohydrate-Sugars g
51.50
Dietary Fibre g
3.20
Sodium mg
532.00

Ingredients

Sugar, Wheat flour (thiamine, folate), Cocoa powder, Vegetable Oil (antioxidant (307)), Vegetable fat (vegetable oil (contains palm), Emulsifiers (471 (contains palm), 477 (contains palm)), Antioxidant (307), Maltodextrin, Potato flour, Milk Solids, Salt, Raising agents (450, 500), Natural Flavour, Colour (120), Vegetable gum (415), Egg Powder

Packaging

Code
Size
Type
Palletisation
383771
15 KG
Bag

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

Method

Bakels Red Velvet Cake

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. Deposit 550g into a M11 paper inserted in a 7 inch sponge tin and bake at 200°C for approximately 35 minutes.
8. Alternatively deposit 1kg into a greased 21cm round tin and bake at 160°C for approximately 60 minutes.

Notes: This recipe is also suitable for bar cakes, round cakes and cupcakes.

Nutritional Information

Type
Value
Energy (kJ)
1,710.00
Protein (g)
4.90
Fat- Total g
8.50
Fat - Saturated g
2.60
Carbohydrate (g)
75.40
Carbohydrate-Sugars g
51.50
Dietary Fibre g
3.20
Sodium mg
532.00

Ingredients

Sugar, Wheat flour (thiamine, folate), Cocoa powder, Vegetable Oil (antioxidant (307)), Vegetable fat (vegetable oil (contains palm), Emulsifiers (471 (contains palm), 477 (contains palm)), Antioxidant (307), Maltodextrin, Potato flour, Milk Solids, Salt, Raising agents (450, 500), Natural Flavour, Colour (120), Vegetable gum (415), Egg Powder

Packaging

Code
Size
Type
Palletisation
383771
15 KG
Bag