Advantages:
Advantages:
Recipe: 1000 Gm Red Velvet – 250 Gm water – 300 Gm egg fresh – 150 Gm butter /vegetable oil.
Method:
Mix butter in a bowl until smooth then add all ingredients in a bowl .
Mix On 1st speed using butterfly beater.
Mix for 5 minutes until you get good and smooth batter.
Put in oven at 180 °C for 45 Minutes.
Ingredients:
Wheat flour, Sugar, Skimmed Milk Powder, Vegetarian Emulsifiers from Coconut oil(E472)
Lactic & Fatty Acid Esters of Glycerol – E477 Propylene Glycol Esters of Fatty Acid – Raising Agent (E450 (i) Disodium Diphosphate E500(ii) Sodium Hydrogen Carbonate Stabilizer E415 Xanthan Gum – Cocoa – Salt – Allowed Colour E129.
Packing: 10 Kg Net and 1 kg Net.
Storage Condition: Keep in cool and dry place away from direct sun light (below 20° C)
Advantages:
Recipe: 1000 Gm Red Velvet – 250 Gm water – 300 Gm egg fresh – 150 Gm butter /vegetable oil.
Method:
Mix butter in a bowl until smooth then add all ingredients in a bowl .
Mix On 1st speed using butterfly beater.
Mix for 5 minutes until you get good and smooth batter.
Put in oven at 180 °C for 45 Minutes.
Ingredients:
Wheat flour, Sugar, Skimmed Milk Powder, Vegetarian Emulsifiers from Coconut oil(E472)
Lactic & Fatty Acid Esters of Glycerol – E477 Propylene Glycol Esters of Fatty Acid – Raising Agent (E450 (i) Disodium Diphosphate E500(ii) Sodium Hydrogen Carbonate Stabilizer E415 Xanthan Gum – Cocoa – Salt – Allowed Colour E129.
Packing: 10 Kg Net and 1 kg Net.
Storage Condition: Keep in cool and dry place away from direct sun light (below 20° C)
| Weight | 10kg, 1kg |
|---|
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