Ingredients
to Add/Remove item to your Shopping List- 5 kg 11 lbs 0 oz kg Macphie American Chocolate Crème Cake Concentrate
- 2 kg 4 lbs 7 oz kg Hutchison Golden Queen Flour
- 7 kg 15 lbs 7 oz kg Sudzucker Caster Sugar 25kg
- 5 kg 11 lbs 0 oz kg Whole Egg
- 4 L 16.8 cups Olympic Vegetable Oil
- 3 L 12.6 cups Water
Macphie American Choc Crème Cake Conc Make-Up Instructions
American Chocolate Crème Cake Concentrate is a powder concentrate for the production of a versatile batter suitable for making American style chocolate cakes in slab and unit form. Cake lines made from American Chocolate Crème Cake Concentrate will have a moist and tender crumb and a distinctive rich, dark chocolate flavour and colour. The batter and finished products are both freeze/thaw stable.
Method
Blend American Chocolate Crème Cake Concentrate, sugar and flour together in a machine bowl fitted with a beater.
Add eggs to powder.
Beat for 1 minute on 1st speed and 3 minutes on 2nd speed.
On 1st speed, add the vegetable oil/water mixture and mix for 1 minute.
Scrape down and continue mixing for a further 3 minutes on 1st speed.
Suggested Scaling Weights:
30” x 18” sheet - 5kg (11lb).
Small Loaf Cake - 300g (10½oz).
Cup Cake - 65g (2¼oz).Baking Times:
30” x 18” sheet - 40 minutes at
180ºC (360ºF).
Loaf Cake - 50 minutes at 180ºC
(360ºF).
Cup Cake 30 minutes at 190ºC (380ºF).
