CREME CAKE MIX - ORANGE

CODE - C13108

A premium creme cake mix for Orange muffins, pound cakes & more! ...Read More

Creamy mouthfeel & dense texture
Freeze & thaw stable
Versatile and adaptable application
Yields consistent quality muffins, cream cake bases & pound cakes

USAGE : A convenient complete mix to prepare rich spicy fruit cake bases, muffins & pound cakes.

DOSAGE : 100 %

Available Pack Sizes :

1 KG BAG

1 KG BAG

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DESCRIPTION
RECIPE
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Description

SwissBake® Crème Cake Mix – Orange is a premium formulation infused with the essence of real orange oil and natural orange colour, this mix ensures a citrus flavour that bursts with vibrant appeal & aromatic freshness. Our Swiss craftsmanship not only enhances the flavour but also extends the shelf life by retaining moisture, keeping them fresh, soft and full of rich flavours.

Every bite delivers a refreshing experience – from orangey muffins, and pound cakes to zesty tea cakes, highly recommended for professional bakers, commercial bakeries, cafés and luxury hotels seeking to offer a refreshing, citrusy twist in their baked goods.

Infused with essential orange oil & natural colour
Versatile application for muffins, tea cakes & pound cakes
Imparts a refreshing flavour & dense crumb

Key Ingredients

Refined Wheat Flour, Castor Sugar, Edible Starch (Wheat, Rice), Milk Solids, Nature Identical Flavouring (Orange)

Recipe

Ingredients	Quantity (gm)	Quantity (%)
CRÈME CAKE BASE - ORANGE -C13108	1000 gm	100%
WATER	225 gm	22.50%
FRESH EGGS	350 gm	35%
VEGETABLE OIL	300 gm	30%

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Method

Preheat oven to 180°C. Use a planetary mixer with a paddle attachment. Combine SwissBake® Orange Crème Cake Mix with eggs in a mixing bowl. Mix on slow speed for 1 minute and scrape the batter. Mix again on medium speed for 3 minutes. Add water & oil to the batter, mix on slow speed for 1 minute. Scrape the batter and mix again on medium speed for 3 minutes. Incorporate a choice of add-ins (15-20%) and mix on slow speed for 1 minute. Pour the batter into the choice of mold. Bake at 175°C to 180°C for 25-35mins and let it cool on a wire rack.