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Complete mix to produce American style creme cakes and slice lines
 

Tegral Satin Crème Cake White

  • Sugar, wheat flour, refined vegetable oil, modified starch, whey powder, baking powders: E500ii - E450i, wheat gluten, salt, emulsifier: sodium stearoyl-2-lactylate - mono- and diglycerides of fatty acids, lactic acid asters of mono- and diglycerides of fatty acids, stabilisers: carboxymethylcellulose, guar gum.

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

     

    Method

    Mix on planetary mixer with beater for 1 minute slow and 3 minutes medium.
    Add over 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.
    Bake at 180-200°C for 25 - 40 minutes depending size.