Pettina Cheesecake Mix

Storage

Storage

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

Shelf Life

Shelf Life

365 days

Type

Type

Bag

Allergens

Allergens

Contains Milk, May be present due to shared equipment: tree nuts, gluten, egg, soy, sulphites and sesame

Ingredients

Group 1
Ingredient
KG
Pettina Cheesecake Mix
1.600
Water
1.200
Egg
0.400
Total Weight: 3.200

Method

Baked Cheesecake (Using Pettina Cheesecake Mix)
1. Place eggs and water in mixing bowl.
2. Add the PETTINA CHEESECAKE MIX and whisk on top speed for 1 minute.
3. Scrape down and continue whisking for a further 2 minutes.
4. Line 18cm sponge tins with biscuit crumb base.
5. Fill with PETTINA CHEESECAKE MIX to within 3 mm of top of the prepared case.
6. Bake at 160°C for approximately 35 minutes.
7. Care should be taken not to over-bake as cheesecake should only be baked until the filling sets.
8. This recipe is sufficient for seven 18 cm cheesecakes.

Nutritional Information

Type
Value
Energy (kJ)
2370
Protein (g)
11.2
Fat- Total g
36.9
Fat - Saturated g
21.1
Carbohydrate (g)
47.1
Carbohydrate-Sugars g
38.7
Dietary Fibre g
0
Sodium mg
272

Ingredients

Milk Solids, Cream Cheese Powder (22%) (cream, milk solids, sugar, emulsifier (471), Salt, Antioxidant (307b), Culture), Sugar, Vegetable fat (palm oil, lactose, milk protein), Vegetable Oil (antioxidant (307), Thickener (1422), Thickener (1442), Whipping agent (glucose, vegetable oil, emulsifier (472a), milk solids), Acidity regulator (330), Natural Flavour

Packaging

Code
Size
Type
Palletisation
579003
10 KG
Bag

Ingredients

Group 1
Ingredient
KG
Pettina Cheesecake Mix
1.600
Water
1.200
Egg
0.400
Total Weight: 3.200

Method

Baked Cheesecake (Using Pettina Cheesecake Mix)
1. Place eggs and water in mixing bowl.
2. Add the PETTINA CHEESECAKE MIX and whisk on top speed for 1 minute.
3. Scrape down and continue whisking for a further 2 minutes.
4. Line 18cm sponge tins with biscuit crumb base.
5. Fill with PETTINA CHEESECAKE MIX to within 3 mm of top of the prepared case.
6. Bake at 160°C for approximately 35 minutes.
7. Care should be taken not to over-bake as cheesecake should only be baked until the filling sets.
8. This recipe is sufficient for seven 18 cm cheesecakes.

Nutritional Information

Type
Value
Energy (kJ)
2370
Protein (g)
11.2
Fat- Total g
36.9
Fat - Saturated g
21.1
Carbohydrate (g)
47.1
Carbohydrate-Sugars g
38.7
Dietary Fibre g
0
Sodium mg
272

Ingredients

Milk Solids, Cream Cheese Powder (22%) (cream, milk solids, sugar, emulsifier (471), Salt, Antioxidant (307b), Culture), Sugar, Vegetable fat (palm oil, lactose, milk protein), Vegetable Oil (antioxidant (307), Thickener (1422), Thickener (1442), Whipping agent (glucose, vegetable oil, emulsifier (472a), milk solids), Acidity regulator (330), Natural Flavour

Packaging

Code
Size
Type
Palletisation
579003
10 KG
Bag