CRÈME CAKE BASE - VANILLA
CODE - C12995A versatile complete mix to prepare soft, moist and creamy vanilla flavoured dense cake bases, muffins & pound cakes....Read More
- Creamy mouthfeel & dense texture
- Freeze & thaw stable
- Versatile and adaptable application
- Yields consistent quality muffins, cream cake bases & pound cakes
USAGE : Dense vanilla cakes, muffins & more. Versatile mix for making vanilla cream cakes, dense muffins and more
DOSAGE : 100%
Available Pack Sizes :
20 KG PAPER BAG
Description
SwissBake® Vanilla Crème Cake Base Mix is a premium, Swiss-formulated solution for preparing rich, dense and moist, textured cake bases, muffins and pound cakes. Its advanced formulation allows for excellent moisture retention that ensures your baked product remain soft and moist for longer. It is designed to for use in a commercial baking setup and delivers consistent results across every application.
This complete mix has been formulated for convenience, its simplified recipe only requires additional fresh eggs, oil and water. SwissBake® Vanilla Crème Cake Mix is an ideal choice for any professional baker looking to bake a range of dense cake bases and muffins.
This complete mix has been formulated for convenience, its simplified recipe only requires additional fresh eggs, oil and water. SwissBake® Vanilla Crème Cake Mix is an ideal choice for any professional baker looking to bake a range of dense cake bases and muffins.
Key Ingredients
Refined Wheat Flour, Milk Solids, Natural Identical Flavourings
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| CRÈME CAKE BASE - VANILLA-C12995 | 1000 gm | 100% |
| FRESH EGGS | 350 gm | 35% |
| VEGETABLE OIL | 300 gm | 30% |
| WATER | 225 gm | 22.5% |
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Method
- Use a paddle attachment on the planetary mixer.
- Add the SwissBake® Crème Cake Base Mix, water, and eggs to the mixing bowl, and mix at slow speed for 3 minutes.
- Scrape the batter, add oil and mix at slow speed for 1 minute. Mix again at a medium speed for 5 minutes.
- Pour the prepared batter into the desired moulds/trays and bake at 170°C to 180°C for approximately 25 to 30 minutes.
