INGREDIENTS:

Wheat flour – Sugar – Cocoa Powder – Cake Emulsifier (E472b-E477-E450-E412)

Glucose – Soya Flour – Whey Milk Powder – Sodium Bicarbonate (E500)

Sodium Acid pyrophosphate (E450i) – Stabilizer (E466) – Salt – Starch.

Suggested Recipe: Sponge cake Swiss Roll
Sponge mixed 1000gm 1000gm
EGGS 600  gm 750  gm
Water 200  gm 150  gm

 DIRECTION FOR USE:

 Pour all ingredients in a bowl & mix with Electric mixer for 8-10 min. at high speed.

Required for baking: Sponge cake Swiss Roll
Baking temp 180 – 190  °C 240 °C
Baking time 25 – 30 min. 5 min.

 STORAGE CONDITIONS:

Store in a cool dry place below 25 °C

– Company is not responsible for bad storage.