Overview
Bakels Red Velvet Cake Mix is a unique flavoured red velvet cake, requires the addition of eggs, water and oil.
Bakels Red Velvet Cake Mix
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
182 days
Type
Bag
Allergens
Contains: wheat, gluten, egg, milk, May be present due to equipment: soy and sulphites
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
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