Description: The egg free cake concentrate
is a carefully formulated mixture of milk, proteins,
stabilizers, emulsifiers, salt and leaving agents.
They are combined in the perfect proportions to
give superior volume cakes and muffins which have
a fine texture and soft crumb.
Packing: 2 kg polypouch and 15 kgs polybag
Recipe:
Group
Items
Quantity (kgs)
1
Water
1.40
1
Sugar
1.25
2
Cake Gel
0.06
2
Flour
1.25
2
Egg Free Concentrate
0.50
3
Oil
0.35
Process:
Mix water and sugar (Group 1), whipping at
slow speed till sugar dissolves.
Add the cake gel, flour and egg free concentrate
(Group 2) in the mixing bowl.
Whip it at slow speed for 1 minute, then scrape
the sides of the bowl and whip again at full
speed for 3-5 minutes, till batter reaches its
maximum height.
Then add oil (Group 3) and whip at slow speed
for 1 minute, till oil is mixed completely in
the batter. The batter is now ready for baking.
Transfer the batter to baking moulds and bake
at 150°C - 180°C for 30 - 40 minutes.
Remove cake from the oven and let it cool.
Enjoy the pleasures of the delicious 100% pure
vegetarian cake.
