CRAIGMILLAR Extra Moist Chocolate Cake Mix 12.5kg

RECIPE

• 1000g Mix
• 345g Egg
• 310g Saladin Oil
• 415g Water

METHOD

• Place mix in a bowl fitted with a beater.
• Add egg and half the water for 1 minute on first speed.
• Scrape down.
• Mix for 3 minutes on second speed.
• Add oil and remaining water over 1 minute on first speed.
• Scrape down.
• Mix for 3 minutes on second speed.
• Scale at 100g into prepared muffin cases.
• Bake at 190c (375f) for approximately 30-35 minutes.

Suitable for Vegetarians

Ingredients:
WHEAT flour (WHEAT flour, calcium carbonate, niacin, iron, thiamine), fat reduced cocoa powder (6.9%), modified starch, raising agent, diphosphates, sodium carbonates, calcium phosphates, WHEY powder, emulsifier: mono- and diglycerides of fatty acids, propane-1, 2-diol esters of fatty acids, WHEAT GLUTEN: salt, vegetable fat: palm, vegetable oil: rapeseed oil, acidity regulator: potassium carbonates, potassium hydroxide, ammonium carbonate, sodium hydroxide, flavouring, anti-caking agent: calcium phosphates, stabiliser: xanthan gum.

Allergy Advice:
For allergens, see ingredients in BOLD.
May contain traces of EGG & SOYA.

Nutritional Information:
Per 100g
Energy: 1625kJ/384kcal
Fat: 4.4g
Of which saturated: 2.5g
Carbohydrates: 77.7g
Of which sugars: 46.4g
Fibre: 3.8g
Protein: 6.3g