Ingredients

Group 1
Ingredient
KG
Sugar
1.800
Vegetable Cake Margarine
0.900
Total Weight: 2.700
Group 2
Ingredient
KG
Water (Variable)
0.450
Egg
0.900
Total Weight: 1.350
Group 3
Ingredient
KG
High Ratio Flour
1.800
Milk Powder (non fat)
0.075
Salt
0.025
Baking Powder
0.050
Total Weight: 1.950
Group 4
Ingredient
KG
Water (Variable)
0.450
Total Weight: 0.450

Method

1. Cream sugar and BAKELS VEGETABLE CAKE MARGARINE together using 1st gear in Hobart 20-quart bowl.
2. Use beater attachment.
3. Combine water and eggs, add slowly to Group 1, beating after each incorporation.
4. Sift Group 3 together and add to mixture. Mix on speed 2 of Hobart for 5 minutes.
5. Slowly add Group 4 on 1st gear.
6. Beat for 2 min. on medium gear.
7. Scale as desired and bake at 180°C.
Notes: This recipe is ideal for blocks, bars, sheets and cup cakes.
APITO FLAVOURING PASTE may be added as required.

Ingredients

Group 1
Ingredient
KG
Sugar
1.800
Vegetable Cake Margarine
0.900
Total Weight: 2.700
Group 2
Ingredient
KG
Water (Variable)
0.450
Egg
0.900
Total Weight: 1.350
Group 3
Ingredient
KG
High Ratio Flour
1.800
Milk Powder (non fat)
0.075
Salt
0.025
Baking Powder
0.050
Total Weight: 1.950
Group 4
Ingredient
KG
Water (Variable)
0.450
Total Weight: 0.450

Method

1. Cream sugar and BAKELS VEGETABLE CAKE MARGARINE together using 1st gear in Hobart 20-quart bowl.
2. Use beater attachment.
3. Combine water and eggs, add slowly to Group 1, beating after each incorporation.
4. Sift Group 3 together and add to mixture. Mix on speed 2 of Hobart for 5 minutes.
5. Slowly add Group 4 on 1st gear.
6. Beat for 2 min. on medium gear.
7. Scale as desired and bake at 180°C.
Notes: This recipe is ideal for blocks, bars, sheets and cup cakes.
APITO FLAVOURING PASTE may be added as required.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cake