A complete chocolate cake mix used by professional bakers – just add water.
This cake mix creates a deliciously moist texture with an indulgent chocolate flavour.
Contains 12.5kg.
User Instruction:
(also printed on packaging)
RECIPE
- 100% Dry Mix 12.5kg
- 43% Water 5.375kg
METHOD
- Place dry mix in a bowl fitted with a beater.
- Add half the water to the dry mix over 3 minutes on low speed.
- Beat for 2 minutes on top speed.
- Add remaining water slowly and scrape down.
- Beat for 3 minutes on low speed.
- Scale at 300g into 450mm prepared loaf tins.
- Bake at 180c for 30 minutes.
- For Genoese sheets and hoop cakes, add 450g medium strength flour to 3.2kg dry mix, plus 170g water.
- For 30×18 sheet, scale at 4.3kg and bake at 205c for 25-30 minutes.
Suitable for Vegetarians
Ingredients:
WHEAT flour (WHEAT flour, calcium carbonate, niacin, iron, thiamine), vegetable fat: palm, vegetable oil: rapeseed oil, fat-reduced cocoa powder, 5.8% whole EGG powder, skimmed MILK powder, raising agent: diphosphates, sodium carbonates, pregelatinised starch, emulsifier: mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, propane-1, 2-diol esters of fatty acids, EGG white powder, salt, dried glucose syrup, WHEAT GLUTEN, flavouring.
Allergy Advice:
For allergens, see ingredients in BOLD.
May contain traces of SOYA.
Nutritional Information:
Per 100g
Energy: 1918kJ/457kcal
Fat: 17.9g
Of which saturated: 5.6g
Carbohydrates: 64.4g
Of which sugars: 35.7g
Fibre: 3.3g
Protein: 7.7g
Salt: 1.931g