PERFECTA EF CHOCO BASE CONC

CODE - V12877

Perfecta EF Choco Base Conc. is a unique concentrate for preparing soft & moist chocolate flavoured muffns, barcakes & cupcakes....Read More

Yields soft, moist & delicious muffins.
Provides good volume & excellent stability.
Reliable & consistent production output.
Unique low dosage concentrate (5%).

USAGE : Concentrate for chocolate cake bases. A premium concentrate for chocolate cake bases, muffins, bar cakes & more!

DOSAGE : 5 %

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Perfecta EF Choco Base Conc. is a unique concentrate for the production of chocolate flavoured soft & moist muffins, bar cakes & cupcakes. This concentrates is carefully formulated using selected key-essential ingredients that not only contribute to the quality of the end product but also ensure consistent output in every batch. These low dosage concentrates allow you to produce superior quality base products with great stability, excellent taste, texture & mouthfeel.

Key Ingredients

Milk solids, Cocoa Solids, Raising Agents, Emulsifier, Caramel, Iodized Salt, Nature identical Flavourings, Stabilizer.

Recipe

Ingredients	Quantity (gm)	Quantity (%)
PERFECTA EF CHOCO BASE CONC-V12877	1000 gm	5.88%
REFINED WHEAT FLOUR	8480 gm	49.88%
SUGAR	7520 gm	44.24%
VEGETABLE OIL	4000 gm	23.53%
WATER	8000 gm	47.06%
CAKE GEL	360 gm	2.12%
POTASSIUM SORBATE	40 gm	0.24%
BAKING POWDER	60 gm	0.35%
GLYCERINE	100 gm	0.59%
SORBITOL	100 gm	0.59%
SORBIC ACID	40 gm	0.24%

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Method

Use whisk attachment for mixing. Dissolve the sugar and water by mixing at a slow speed for 5 to 6 minutes or until mixed completely. Add cake gel and mix at slow speed for 1 minute. Add Sorbitol, Glycerine, Sorbic Acid & Potassium Sorbate and mix further at slow speed for 1 minute. Add prescribed muffin concentrate, flour & baking powder and mix at slow speed for 1 minute. Scrape the batter and mix at high speed for 3 minutes. Add oil and mix further at slow speed for 1 minute. Pour the batter into the muffin cups by weighing approximately 40 to 50 gm. Bake at 170°C for 25 to 30 minutes.