CREME CAKE MIX – RED VELVET

CODE - C13006

SwissBake® Red Velvet Crème Cake Mix is a special mix to produce pound cakes & muffins with dense texture, a rich burgundy colour, uniform dense crumb and a velvety mouthfeel....Read More

Recommended for professional bakers, cafes, large scale production
Expert formulation with freeze & thaw stablity
Velvety mouthfeel, dense crumb & creamy texture
Yields consistent quality cake bases, muffins & pound cakes

USAGE : Red velvet pound cakes & muffin mix. Premium mix for making velvety, creamy & dense red velvet pound cakes, muffins & more!

DOSAGE : 100 %

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Red Velvet Crème Cake Mix is a special mix to produce pound cakes & muffins with dense texture, a rich burgundy colour, uniform dense crumb and a velvety mouthfeel.

This complete mix includes all the ingredients necessary for easy production and can make consistent cream cakes and muffins with only the addition of fresh eggs, water and oil. It offers the signature red velvet cheesy taste profile with a nice velvety mouthfeel that goes well with cream cheese frosting.

This mix is ideal for preparing a range of baked products including pound cakes, cream cake bases, muffins and more, providing endless possibilities to professional chefs and bakers to delight their customers with the goodness of their red velvet creations.

Key Ingredients

Refined Wheat Flour, Sugar, Edible Starch, Veg Oil, Cocoa Solids, Milk Solids, Emulsifier (E471, E472, E322), Raising Agent (E541, E500) Dextrose, Food Colour (E120). Nature Identical Flavourings.

Recipe

Ingredients	Quantity (gm)	Quantity (%)
SwissBake® RED VELVET CRÈME CAKE MIX - C13006	1000gm	100%
FRESH EGGS	350gm	35%
VEGETABLE OIL	300gm	30%
WATER (approx)	225gm	22.5%

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Method

Use a paddle attachment on the planetary mixer.
Add the SwissBake® Crème Cake Base Mix, water, and eggs to the mixing bowl, and mix at slow speed for 3 mins.
Scrape the batter, add oil and mix at slow speed for 1 minute. Mix again at a medium speed for 5 minutes.
Pour the prepared batter into the desired moulds/trays and bake at 170°C to 180°C for approximately 25 to 30 minutes.