Overview
A powder premix to produce chocolate cakes with a good baked volume and a fine, even crumb texture. Can be used for bar cakes, block cakes, muffins and cupcakes.
Store below 25°C in clean, dry conditions and protected from direct sunlight.
182 days
Bag
Contains: wheat, gluten, milk, May be present due to shared equipment: egg, soy and sulphites
Chocolate Mix
1. Place ingredients into mixing bowl.
2. Whisk for approximately 1 minute on slow speed.
3. Scrape down.
4. Whisk on top speed for 5 minutes.
5. Whisk on second speed for 3 minutes.
6. Alternative Method – for finer texture
7. Place ingredients into mixing bowl.
8. Blend on low speed for 1 minute.
9. Scrape down.
10. Blend on second speed for 10 minutes.
11. Oven temperature for muffins 210°C.
12. Oven temperature for bar cakes 190°C.
13. Oven temperature for block cakes 170°C.
Notes: If baking a tray of cake or large speciality occasion cake, line the baking tray or tin with a layer of cardboard before papering and bake on a lower temperature.
Sugar, Wheat Flour, Vegetable fat (vegetable oil, emulsifiers (471, 477), antioxidant (307)), Cocoa powder (7%), Vegetable Oil (antioxidant (307)), Milk Solids, Maltodextrin, Thickener (1422), Raising agents (500, 541), Potato flour, Whipping agent (emulsifiers (472b, 477), glucose, milk solids), Flavour, Salt, Colours (122, 133, 155), Emulsifier (481)
Product Information:
Authentic chocolate cake (not just a Madeira batter with colour/flavour added).
Well-balanced mix to produce a cake with true chocolate characteristics.
Good baked volume with a fine, even texture.
Delicious rich “chocolate” flavour with good keeping properties.
Ideal for bar cakes, block cakes, muffins and cup cakes.
Recipe variations available.
Chocolate Mix
1. Place ingredients into mixing bowl.
2. Whisk for approximately 1 minute on slow speed.
3. Scrape down.
4. Whisk on top speed for 5 minutes.
5. Whisk on second speed for 3 minutes.
6. Alternative Method – for finer texture
7. Place ingredients into mixing bowl.
8. Blend on low speed for 1 minute.
9. Scrape down.
10. Blend on second speed for 10 minutes.
11. Oven temperature for muffins 210°C.
12. Oven temperature for bar cakes 190°C.
13. Oven temperature for block cakes 170°C.
Notes: If baking a tray of cake or large speciality occasion cake, line the baking tray or tin with a layer of cardboard before papering and bake on a lower temperature.
Sugar, Wheat Flour, Vegetable fat (vegetable oil, emulsifiers (471, 477), antioxidant (307)), Cocoa powder (7%), Vegetable Oil (antioxidant (307)), Milk Solids, Maltodextrin, Thickener (1422), Raising agents (500, 541), Potato flour, Whipping agent (emulsifiers (472b, 477), glucose, milk solids), Flavour, Salt, Colours (122, 133, 155), Emulsifier (481)
Product Information:
Authentic chocolate cake (not just a Madeira batter with colour/flavour added).
Well-balanced mix to produce a cake with true chocolate characteristics.
Good baked volume with a fine, even texture.
Delicious rich “chocolate” flavour with good keeping properties.
Ideal for bar cakes, block cakes, muffins and cup cakes.
Recipe variations available.