Anis Ur Rehman

Plain Muffin Unit Net Weight (Gr.)500 Master Carton Volume (m3) 0,019 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 6,71 Quantity in Master Carton 12 20 FT Container Capacity 1784 40 FT Container Capacity 3726 Packaging Style Box You will need: 100 ml water, 200 ml vegetable oil, 3 eggs. Preparation: Set the temperature of the oven and preheat oven. 1. Turbo cooking: 170 �°C 2. Convection cooking 190 �°C. Bake time; about 20-25 minutes. Preparation of The Dough: Place the muffin cups on a baking tray. Add 100 ml water, 200 ml vegetable oil and 3 eggs to the chocolate muffin mix. Mix with a mixer frst at low, then high speed for a total of 5 minutes. Cooking : Distribute the dough amongst the muffin cups using a spoon or piping bag. Place the baking tray in the oven and bake. Remove from the oven, place on service plates and serve after cooling.

Plain Cake Mix Unit Net Weight (Gr.) 450 Master Carton Volume (m3) 0,019 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 6,11 Quantity in Master Carton 12 20 FT Container Capacity 1784 40 FT Container Capacity 4092 Packaging Style Box You will need: 4 eggs, 2 glasses of sugar (345 g), 1 glass of water (200 ml), 125 g margarine, 1/2 glass oil (100 ml), 1 packet of Vanillin with Sugar Preparation: Set the temperature of the oven and preheat oven. 1. Turbo cooking: 160 �°C 2. Convection cooking 180 �°C Preparation of the Dough: Stir the sugar and the eggs for 2-4 minutes until the mixture turns to white. Later add the other ingredients and stir first in the low and then in the high speed for 3-4 minutes Cooking: Pour the dough into the mould greased with margarine and cook after straightening the dough. Cooking time 50-60 minutes serve after it is cooled.

Plain Cake Mix Unit Net Weight (Gr.) 360 Master Carton Volume (m3) 0,019 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 5,15 Quantity in Master Carton 12 20 FT Container Capacity 1784 40 FT Container Capacity 4 109 Packaging Style Box You will need: For the Dough; 2 eggs, 50 mL (4-5 tablespoons) water, 25 mL (2-3 tablespoons) milk, 50 mL (4-5 tablespoons) vegetable oil. For the Chocolate Sauce; 500 mL (2,5 cups) milk. For the Cream; 500 mL (2,5 cups) refrigerated milk. Preparation: Set the temperature of the oven and preheat oven. 1. Turbo cooking: 180 C 2. Convection cooking 200 C. Baking time; about 25-30 minutes. Preparation and Making the Dough: Cover a baking tray with baking paper. Adjust the oven to the specified temperature to preheat. Pour the Profiterole powder mix into a mixing bowl and add egg, milk and vegetable oil. Using a mixer first mix low than high for at least 5 minutes. Take out pieces of the dough using dessert spoons, scraping the dough off one spoon with the other onto the baking paper with spaces between them. Baking and Preaparing the Sauce: Place the tray on the middle shelf of the oven and bake the dough until the pieces are slightly brown. Remove from the oven and set to aside to cool. Pour the milk in the pot and add the chocolate sauce mixture. Cook while stirring constantly on medium heat. When it starts to boil turn the heat down and simmer at a boil for 2-3 more minutes while stirring. Remove from the stove and cool. Preaparing the Creme and Serving: Mix the cream mixture and cold milk with a mixer at low then high speed for about 3-4 minutes. Place the cream in a piping bag, make a hole in the bottom of the dough balls or cut the balls in half and fill with cream. Pour the chocolate sauce over the profiterole balls right before serving

Without Gluten

Range of Cake mixes easy to prepare

Ingredients:   Wheat flour-Sugar-Maize starch-Vegetables Emulsifiers hydrogenated from coconut fat(E472)-Xanthan-Raising Agent-E 450a Sodium Pyrophosphate+ E 500 Sodium Bicarbonate-Vanilla Recipe: Spongy-V 1000 Gm Egg 750 Gm Water 100 Gm How to cook: Mix all ingredients with a whisk on top speed for 6-8 mins. Put it in the oven in temp 170-180 Celsius for 25-55 mins

Cocoa Cake Mix Unit Net Weight (Gr.) 350 Master Carton Volume (m3) 0,019 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 4,95 Quantity in Master Carton 12 20 FT Container Capacity 1784 40 FT Container Capacity 4109 Packaging Style Box You will need: 3 eggs, 100ml oil (125 g margarine if wanted), 1 glass of milk (200 ml), 1 spoon of water Preparation: Grease a mould as you desired. Set the temperature of the oven and preheat oven. 1. Turbo cooking: 160 �°C 2. Convection cooking 170 �°C Preparation of The Dough: Pour the cake flour mixture in the mixing bowl; add eggs, oil and milk to the mixture. Stir the mixture first in the low and in the high speed with a mixer for 3 minutes. Shaping the Dough : Put 2/3 of the dough in the prepared cake mould. Add the cocoa mixture in the box to the remaining dough in the mixing bowl and stir with mixer adding 1 spoon of water in low speed. Pour the cocoa dough on the white dough in the mould and spread it in spirals from sides to the ends and repeat starting from the opposite side. Cooking : Put the mould into the ovenâ??s middle rack and cook the cake cooking time 45-55 minutes. In the 14th minute of cooking scratch with a knife in 1 cm depth and continue cooking . At the end of the period, take the cake out of the oven, wait for 10 minutes and open the mould. Slice and serve after the cake is cooled.

SB Red Velvet Cake Mix is a complete mix made up of real cheese powder and has its natural red color derived from beetroot powder. Using this special mix you can produce layer cakes, bar cakes and cupcakes for any occasion. These cakes go well with your favourite cream cheese fillings or white chocolates.

Mix for fine quality vanilla sponge cake and swiss rolls.