RED VELVET COOKIE MIX

CODE - C12657

SwissBake® Red Velvet Cookies Mix is specially formulated to produce soft, chewy red velvet cookies. The rich, moist center and balanced flavor profile make them a standout choice for any gourmet menu...Read More

Just add water & butter recipe
Complete egg less formulation
Reliable and consistent results

USAGE : A complete and eggless mix for soft, chewy & exquisite red velvet cookies

DOSAGE : 100%

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Red Velvet Cookies Mix offers an exciting twist on traditional chocolate and vanilla cookies. This complete cookie mix is specially formulated to produce soft, chewy, and entirely egg-free red velvet cookies. The rich, moist center and balanced flavor profile make these cookies a standout choice for any gourmet menu, bakery or professional kitchens.

Our red velvet cookie mix is crafted for convenience and versatility, allowing you to effortlessly create signature cookie variations by adding your favorite inclusions. Whether you're in a commercial bakery or a professional kitchen, this cookie mix features:

• Easy Preparation: Just add water and unsalted butter to the cookie mix.

• Egg-Free Formula: Perfect for those with dietary restrictions.

• Uniform Texture: Ensures consistent quality and better pan flow.

• Reliable Production: Guarantees consistent results, ideal for professional use.

SwissBake® Red Velvet Cookies Mix is perfect for any celebration or gathering where unique and innovative cookies are desired. Experience the ease and excellence of our red velvet cookie mix and delight your customers with every batch."

Key Ingredients

Refined Wheat Flour, Sugar, Milk Solids, Cocoa, Raising Agents (E500ii, E450i), Food Colouring E129, Nature Identical Flavorings.

Recipe

Ingredients	Quantity (gm)	Quantity (%)
RED VELVET COOKIE MIX-C12657	1000 gm	100%
WATER	100 gm	10%
UNSALTED BUTTER	260 gm	26%
GLYCERINE	15 gm	1.50%

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Method

Place the dry ingredients in the mixing bowl. Add water and butter into the bowl. Using a paddle attachment on a planetary mixer, mix on slow speed for 1 minute. Scrape down the mixture and again mix on medium speed for 2 minutes. Once the dough is formed wrap it with cling film & refrigerate it for 15 minutes. Remove the dough from the refrigerator and divide it into 20 gm to 30 gm for small cookies and 45 gm to 70 gm for large cookies. Shape the dough into a cookie ball and place it on the baking tray. Bake it at 160°C for approximately 20 - 22 minutes in the deck oven.

NOTE: Strictly do not bake above 160ºC