RED VELVET BROWNIE MIX - VEG

CODE - V13390

A vibrant red velvet brownie premix with a soft, fudgy texture and rich cocoa-red velvet flavour—completely egg free. Ideal for cafés, bakeries and commercial kitchens looking to create eye-catching, ...Read More

Imparts a visually stunning hue
Fudgy center with moist crumb
Perfect for special menus
Streamlined production & results
Just add water and oil

USAGE : Complete mix to prepare deliciously dark, dense and fudgy red velvet brownies

DOSAGE : 100%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
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Description

SwissBake® Egg Free Red Velvet Brownie Mix is a premium red velvet brownie premix specially crafted for professional use in bakeries, dessert shops, and HoReCa kitchens. Combining the richness of fudgy brownies with the iconic flavour and colour of red velvet, this eggless brownie mix delivers a visually striking and indulgent dessert experience.

The mix is made with a precise balance of ingredients to ensure a soft, moist crumb with a tender bite and crackled top. Designed for consistent baking results, this red velvet brownie mix allows chefs and bakers to easily prepare standalone bars, plated desserts, or even layered brownie cakes—without the use of eggs.

Simply add water & oil to prepare bakery-style red velvet brownies that appeal to both the eye and the palate—perfect for festive / special menus, buffet counters and gifting occasions.

Key Ingredients

Sugar, Wheat Flour, Cocoa Solids. Edible Starch, Stabilizer (E412). Raising Agents (E451, E500), Salt, Nature Identical Flavorings

Recipe

INGREDIENTS	QTY (gm)	QTY (%)
RED VELVET BROWNIE MIX - VEG-V13390	1000 gm	100%
WATER (APPROX)	300 gm	30%
SUNFLOWER OIL	240 gm	24%

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Method

Using the paddle attachment on a planetary mixer, mix at slow speed for 1 minute. Scrape the batter, add oil and mix again at slow speed for 1 minute. Scrape and mix at slow speed for 3 to 4 minutes. Add the add-on as desired and slowly mix for 1 minute. Pour the batter into the baking tray. Bake at 180°C for approximately 40 to 45 minutes.