|
|
|
 Pentaor
The
Art of
Food
Technology
Chocolate Flavor Cake
Mix
(Powdered
form)
| Recipe for
qualitative Chocolate flavor cake mix for cakes and muffins/cupcakes. Destined
for dry mix manufacturers, who are active in the foodservice or the retail
markets. |
Melted hydrogenated
palm oil (melting point 45-50°C) - 2.3%
Sugar - 48%
Flavorings
- as required - 0.3%
Caramel color
- 0.5%
Flour - 38.5%
PentaCake
6000 - 5.3%
Cocoa - 5% |
Directions
for the cake mix preparation:
If sprayer
is not available:
-
Mix half of the
sugar with the melted fat, the caramel and the flavorings.
-
Add the remaining
sugar and continue mixing.
-
Add half of the
flour and mix.
-
Add the remaining
flour and continue mixing.
-
Add the remaining
ingredients and mix.
If sprayer is
available:
-
Mix all ingredients
excluding the fat, the caramel and the flavorings.
-
Spray a mixture
of the melted fat, the caramel and the flavorings onto the latter powdered
mix.
Directions for
baking:
Option I:
-
Cake mix - 54%
-
Water - 16%
-
Eggs - 15%
-
Oil - 15%
|
Option II:
-
Cake mix - 50%
-
Water - 7%
-
Eggs - 24%
-
Oil - 19%.
|
Mix in high speed
for 5 minutes. Bake in preheated oven at 160-170°C. Small muffins
- 20-25 min, large muffins - 25-30 min, pound cakes - 35-45 min.
Disclaimer:
Any recipe, advice or technological assistance related to the implementation
of the PentaCake is given by Pentaor or its representatives as a gratuitous
general advice for further trials to be done by the bakery. There
is no guarantee to the shelf life period of the final cakes. It is
the responsibility of the bakery to ensure the conformity of the products
to the laws, regulations and patents in force in the countries where they
may be implemented.
|
