Ingredients: Wheat Flour, Sugar, Cocoa powder (3.5%), Humidity controller (Sorbitol, guar flour, xathan) dehydrated albumin, improver (sodium bicarbonate, sodium phosphate) salt, flavors, coloring agent E160A, E129, E155
Directions for use: Using beater, mix Creme Cake Base and eggs for 1 minute on slow and 3 minutes on medium speed. Scrape down, add vegetable oil and water and blend for 2 minutes on slow speed.
RECIPE: Creme Cake Base – 1000grams Whole Eggs – 300grams Vegetable Oil – 300grams Water – 225grams
Muffins: Bake at 190-220 degrees celcius for 20-30 minutes
Slab Cake: Bake at 175 degrees celcius for 40-50 minutes
Loaf Cake: Bake at 180 degrees celcius for 30-35 minutes
Serves 6×4 & 8×4 inches round cake.
Net Wt. 1kg
Made in Jordan.
Repacked for retail by: Caramel Swet Arts – Doha, Qatar
NOTE: Due to monitor and screen differences, actual colors may very slightly from what appears on the reference photo and actual product
