Wheat flour – Sugar – Maize Starch – Vegetable Emulsifiers from coconut fat (E472B Lactic and fatty acid) Raising agent (Sodium pyrophosphate E450a – Sodium carbonate E500) –Skimmed milk powder – Stabilizers ( Xanthane gum E415) – Cocoa powder – Salt – Colour (Allura Red E129)
|Red velvet cake||1000 gm|
DIRECTION FOR USE:
Pour all ingredients in an electric mixer, mix with slow speed for 1 minute then mix with medium speed for 4 minutes.
|Baking Conditions:||Sponge cake|
|Baking temp||170 – 180 °C|
|Baking time||45 min.|
– Store in a cool dry place, maximum storage temperature 25 °C
– Company is not responsible for bad storage.