Red Velvet Cake Mix

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Powder

Allergens

Allergens

Wheat (Gluten)

Ingredients

Group 1
Ingredient
KG
Eggs
0.300
Water
0.240
Red Velvet Cake Mix
1.000
Total Weight: 1.540

Method

Place all ingredients into mixing bowl. Blend on slow speed to disperse powders. Scrape down. Mix using flat beater for 6 minutes on medium speed. Scale as desired into tins prepared with TINGLIDE. Bake at ±190°C for 20 - 25 minutes.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
1479
Protein (g)
5.2
Total Fat (g)
4.0
Saturated fat (g)
0.4
Mono-unsaturated fat (g)
0.0
Poly-unsaturated fat (g)
0.3
Ash (g)
0.0
Carbohydrates (g)
73.0
Total Dietary Fibre
1.1
Sugars (g)
35.0
Sodium (mg)
436.3

Ingredients

Sucrose, Wheat Flour, Hi-Ratio Flour and/or Heat-treated Flour, Emulsifiers (E471, E475), Maize Starch, Maltodextrin, Cocoa Powder, Caramel Powder, Raising Agents (E500, E450i), Colourants (E150c, E133, E110, E122, E104), Flavouring, Thickener (E412)

Packaging

Code
Size
Type
Palletisation
38170
12.5 KG
Poly bag

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

Ingredients

Group 1
Ingredient
KG
Eggs
0.300
Water
0.240
Red Velvet Cake Mix
1.000
Total Weight: 1.540

Method

Place all ingredients into mixing bowl. Blend on slow speed to disperse powders. Scrape down. Mix using flat beater for 6 minutes on medium speed. Scale as desired into tins prepared with TINGLIDE. Bake at ±190°C for 20 - 25 minutes.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
1479
Protein (g)
5.2
Total Fat (g)
4.0
Saturated fat (g)
0.4
Mono-unsaturated fat (g)
0.0
Poly-unsaturated fat (g)
0.3
Ash (g)
0.0
Carbohydrates (g)
73.0
Total Dietary Fibre
1.1
Sugars (g)
35.0
Sodium (mg)
436.3

Ingredients

Sucrose, Wheat Flour, Hi-Ratio Flour and/or Heat-treated Flour, Emulsifiers (E471, E475), Maize Starch, Maltodextrin, Cocoa Powder, Caramel Powder, Raising Agents (E500, E450i), Colourants (E150c, E133, E110, E122, E104), Flavouring, Thickener (E412)

Packaging

Code
Size
Type
Palletisation
38170
12.5 KG
Poly bag

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.