INGREDIENTS:

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)

 BASIC RECIPE:

Red velvet cake 1000 gm
EGGS 300 gm
Butter 150 gm
Water 250 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.

 STORAGE CONDITIONS:

Store in a cool dry place, maximum storage temperature 25 °C

– Company is not responsible for bad storage.