Cake Mixes Recipes
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Packaging: 1 × 15 kg
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Pallet Capacity : 1.2 Tons
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Container Capacity: 40ft = 24 tons
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Shelf Life: 15 months
- Made in Canada
VANILLA SPONGE CAKE MIX
Ingredients:
Sponge Cake Mix: 1000 g
Whole Eggs (fresh): 700 g
Water: 300 g
Method:
Prepare a mixer with a whisk attachment.
Add the water and eggs into the mixing bowl, then add the sponge cake mix.
Whip for 1 minute on low speed.
Whip for 6 minutes on high speed.
Pour into baking tins and bake at 180°C for 25–30 minutes.
CHOCOLATE SPONGE CAKE MIX
Ingredients:
Sponge Cake Mix: 1000 g
Whole Eggs (fresh): 700 g
Water: 300 g
Method:
Use a mixer with whisk.
Add the water and eggs, and then the sponge cake mix to the mixing bowl.
Whip for 1 minute on low speed.
Whip for 6 minutes on high speed.
Bake at 180°C for 25–30 minutes.
VANILLA MUFFIN MIX
Ingredients:
Muffin Mix: 1000 g
Whole Eggs (fresh): 350 g
Vegetable Oil: 300 g
Water: 250 g
Method:
Use a paddle mixer.
Add the water, oil, and eggs, and then the muffin mix to the mixing bowl.
Mix for 1 minute on low speed.
Mix for 3 minutes on medium speed.
Bake at 180°C for 25–30 minutes.
CHOCOLATE MUFFIN MIX
Ingredients:
Muffin Mix: 1000 g
Whole Eggs (fresh): 350 g
Vegetable Oil: 300 g
Water: 250 g
Method:
Use a paddle mixer.
Add the water, oil, and eggs, and then the muffin mix to the mixing bowl.
Mix for 1 minute on low speed.
Mix for 3 minutes on medium speed.
Bake at 180°C for 25–30 minutes.
RED VELVET CAKE MIX
Ingredients:
Red Velvet Mix: 1000 g
Whole Eggs (fresh): 350 g
Vegetable Oil: 300 g
Water: 250 g
Method:
Use a paddle mixer.
Add the water, oil, and eggs, and then the Red Velvet cake mix to the mixing bowl.
Mix for 1 minute on low speed.
Mix for 3 minutes on medium speed.
Bake at 180°C for 25–30 minutes.
HONEY CAKE MIX
Ingredients:
Honey Cake Mix: 1000 g
Whole Eggs (fresh): 350 g
Vegetable Oil: 300 g
Water: 250 g
Method:
Use a paddle mixer.
Add the water, oil, and eggs, and then the Honey Cake mix to the mixing bowl.
Mix for 1 minute on low speed.
Mix for 3 minutes on medium speed.
Bake at 180°C for 25–30 minutes.
SPECULOOS CAKE MIX
Ingredients:
Speculoos Mix: 1000 g
Whole Eggs (fresh): 350 g
Vegetable Oil: 300 g
Water: 250 g
Method:
Use a paddle mixer.
Add the water, oil, and eggs, and then the Speculoos cake mix to the mixing bowl.
Mix for 1 minute on low speed.
Mix for 3 minutes on medium speed.
Bake at 180°C for 25–30 minutes.
BROWNIE MIX
Ingredients:
Brownie Mix: 1000 g
Whole Eggs (fresh): 175 g
Vegetable Oil: 400 g
Water: 200 g
Method:
Use a paddle mixer.
Add the water, oil, and eggs, and then the brownie mix.
Mix for 1 minute on low speed.
Mix for 3 minutes on medium speed.
Bake at 180°C for 25–30 minutes.
WAFFLE MIX
Ingredients:
Waffle Mix: 1000 g
Water: 400 g
Method:
Use a paddle mixer.
Add the water to the waffle mix.
Mix together on low speed.
YEAST DONUT MIX
Ingredients:
Yeast Donut Mix: 1000 g
Water: 650 g
Dry Yeast: 15 g
Method:
Use a spiral mixer.
Mix 1 minute on low speed.
Mix 2 minutes on medium speed.
Let the dough rest for 30 minutes on warm table and cover with plastic.
Cut, weight and roll into donut pieces as required.
Place in proofer for 25 minutes (37°C).
Allow donuts to dry for 5 minutes once removed from the proofer.
Fry at 180°C for 40–45 seconds each side.
