Ready-to-use vanilla-flavored sponge cake mix. The mixture is easy to use, the finished sponge cake has a uniform porosity, has a good volume and structure. The use of the mixture eliminates fluctuations in the quality of the finished product, facilitates the production process and helps to expand the range of manufactured products.
Field of use:
Baking mixture for the preparation of biscuit products-designed for the preparation of different types of biscuits: air, chocolate, butter, roll and other types of confectionery.
Ingredients: sugar, wheat flour, wheat starch, emulsifiers: polyglycerol and fatty acid esters, mono - and diglycerides of fatty acids, polyoxyethylene (20) sorbitan monooleate, Tween (80), glucose, dry egg white, baking powder: baking powder (sodium dihydropyrophosphate, sodium bicarbonate, corn starch, calcium carbonate), sodium bicarbonate, salt, flavors "Cheesecake", "Rovanil", thickeners: guar gum, xanthan gum.
Product properties_advantages:
• excellent volume and uniform fine-pored structure
• provides excellent product performance:
• easy to use
• the finished biscuit corresponds to the quality of the product prepared according to the traditional recipe.
Organoleptic parameters:
Parameter name
|
Characteristics
|
Taste and odor |
Clean, without foreign tastes and odors, characteristic of the introduced food-tasting companions. |
Colour |
Cream, different shades. |
Appearance |
Powdery bulk mix.
|
Physical and chemical parameters:
Mass fraction of moisture, % |
11,0 |
Mass fraction of metal impurities (particles no more than 3 mm in the largest linear dimension), % no more |
3*104
|
Mass fraction of sucrose, % |
41,0±5,0 |
Foreign matter |
Not allowed |
Pest infestation of grain stocks |
Not allowed |
Microbiological safety parameters
Indicator name
|
Indicator value
|
Pathogenic microorganisms, including salmonella in 25 g of the product |
Not allowed |
Mold visible to the naked eye |
Not allowed |
Recommended dosage for making biscuits:
Mixture for making biscuits 710g, egg mass 390g, water 175-200g., (water up to 240g - on a roll biscuit).
To prepare an oil sponge cake at the end of whipping, add vegetable oil 90 g to the recipe amount and whisk for another minute.
Cooking technology:
Whisk all the ingredients at an average speed of 3 minutes, increase the speed to maximum speed and whisk for another 4 minutes. The dough is poured into prepared molds for 1/3 of the filling and baked at a temperature of 175-180C 25-40min., depending on the weight of the p/f.
Nutritional value per 100g of product: protein-4.5 g; fat-2.5 g; carbohydrates-80.0 g;
Energy value (calories): 1530KJ/360kcal.
Packaging: paper bag with plastic liner -5kg, 10kg,.
Shelf life and storage conditions: 12 months at a temperature not exceeding 25°CC and the relative humidity of the air is not more than 75%.
|
Our company is one of the largest manufacturers of food ingredients in Russia and has been successfully operating on the market for 20 years.
2 factories, 20 production sites, 12 branches in Russia, own laboratory center, new product development department, own logistic company, more than 2500 customers, 270 items, 70.000 tons of raw materials per year.
We are responsible for the stability of the quality and safety of our products.