Cake Mixes

Origin: Vietnam
Material: Rice flour, nuts (cashew, almond, peanut), sugar
Size: Round, coin-shaped
Flavor: Nutty, mildly sweet
Texture: Crunchy outside, slightly soft inside
MOQ: 100 kgs
Model: Cherish

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

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

Our Molten Cake Mix transforms exquisite individual cakes featuring a luscious, molten chocolate core that delights with every forkful.

Shelf Life - 12 Months
Unit/Box-1
Box/Pal- 10 Kg

Oatmeal orange cake combines the delightful flavors of citrus with the hearty texture of oats for a moist and flavorful dessert. This refreshing treat is perfect for any occasion.

Shelf Life - 12 Months
Unit/Box-1
Box/Pal-10 Kg

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.