PERFECTA EF RED VELVET CONC.

CODE - V13077

SwissBake® Perfecta EF Red Velvet Conc. 30 is a versatile concentrate for the production of premium red velvet sponge cakes, pound cakes & muffins with real cheese powder....Read More

Formulated using real cheese powder
Consistent results and reliable output.
Low dosage (30%) & versatile application.

USAGE : Concentrate for red velvet sponges. A specially formulated egg-free concentrate for versatile red velvet cake creations

DOSAGE : 30% on dry ingredients

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Perfecta EF Red Velvet Conc. 30 is a versatile concentrate for the production of premium red velvet sponge cakes, pound cakes & muffins with real cheese powder. This concentrate is been carefully formulated to meet the evolving need of professional bakers, enabling them to deliver versatile applications consistently without compromising on the output. You can use this versatile concentrate and prepare various red velvet baked delicacies such as red velvet sponges, pound cakes & muffins.

Suitable for institutional bakers who bake a range of red velvet delicacies and for professional bakers looking to bake red velvet cakes with superior taste, texture and mouthfeel.

Key Ingredients

Cheese Powder, Milk Solids, Sugar, Edible Starch, Cocoa Powder, Edible Starch, Raising agents (E500, E541). Salt, stabilizer (E415), food colour (E129), and naturally identifiable flavorings (vanilla and cheese).

Recipe

Ingredients	Quantity (gm)	Quantity (%)
PERFECTA RED VELVET CONC.-V13077	300 gm	30%
REFINED WHEAT FLOUR	400 gm	40%
SUGAR	300 gm	30%
VEGETABLE OIL	250 gm	25%
WATER	400 gm	40%
CAKE GEL	10 gm	1%

Cost Calculator

Method

For Red Velvet Sponge:

Use a planetary mixer with a paddle attachment. Dissolve sugar in water & cake gel by mixing at slow speed for 2 minutes. Add refined wheat flour & PERFECTA RED VELVET CONC. 30 and mix at slow speed for 1 minute. Scrape the batter and mix again at medium speed for 2 minutes. Add oil and mix at slow speed for 1 minute. Scrape the batter again and mix at medium speed for 2 minutes. Pour the batter into the muffin mould/tray and bake at 180°C for 20 to 22 minutes.

For Red Velvet Pound Cake:

Use a planetary mixer with a whisk attachment. Dissolve sugar in water & cake gel by mixing at slow speed for 2 minutes. Add refined wheat flour & PERFECTA RED VELVET CONC. 30 and mix at slow speed for 1 minute. Scrape the batter and mix again at medium speed for 2 minutes. Add oil and
mix at slow speed for 1 minute. Scrape the batter again and mix at medium speed for 2 minutes. Pour the batter into the baking mould/tray and bake at 180°C for 27 to 30 minutes.