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Complete mix to produce American style choco creme cakes and slice lines
 

Tegral Satin Crème Cake Chocolate

  • Sugar - wheat flour - reduced fat cocoa powder - refined vegetable oil - modified starch - whey powder - raising agent: sodium bicarbonate (E500ii) - sodium acid pyrophosphate (E450i) - wheat gluten - salt - emulsifier: sodium stearoyl-2-lactylate (E481) - mono and diglycerides of fatty acids (E471) - lactic acid esters of mono and diglycerides of fatty acids (E472b) - stabiliser: carboxymethylcellulose (E466) - guar gum (E412) - flavouring.

  • Tegral Satin Creme Cake Choco...........................................10 kg
    Egg...........................................................................3.5 kg
    Water ......................................................................2.25 kg
    Oil...............................................................................3 kg

     

    Method

    Mix the powder and eggs on planetary mixer with beater for 1 minute slow and 3 minutes medium.
    Add water and oil and mix 1 minute on slow speed, scrape down then mix for 3 minutes on slow speed until mix is smooth.
    Add filling as desired. 
    Scale into sheets or tins.
    Baking guide - oven temperature: 180 - 200°C. 
    Baking time: 25 - 40 minutes depending size.