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.
We produce all kind of cake (layer cake, brownie, donut) in variety of flavors such as chocolate, vanilla, butter And different packaging.
HANDVO Enjoy the traditional Gujarati savory cake. Instant Mix Available Packing Size - 200Gm
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Black Cocoa Powder at USD 1,500.00 / MT /FOBÂ Jakarta, Indonesia Fat : 10% -12% pH Value : 7.5 - 8.5 Fineness : (+) 99% Colour : Black Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
1. Premium Grade Alkalized Cocoa Powder. Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years 2. Premium Grade Natural Cocoa Powder. Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour :Â Brown or Dark Brown Moisture : 5% Max Ash Content : 8% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 8% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Black Cocoa Powder Fat : 10% -12% pH Value : 7.5 - 8.5 Fineness : (+) 99% Colour : Black Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
