A red velvet cake premixed powder for vivid-colored, soft cakes and Swiss rolls. Suggested recipe: premixed powder, eggs, Langbo SP Cake Gel, salad oil and water.
Key Features
- For red velvet cakes and Swiss rolls
- Suggested recipe: 350g premixed powder + 650g eggs + 20-25g Langbo SP Cake Gel + 150g salad oil + 120g water
- Baking: upper heat 180°C / lower heat 150°C, 18-22 minutes
Specifications
| Branding | Langbo |
|---|---|
| Net content | 1kg x 20 packs/carton, 5kg x 4 packs/carton, 25kg x 1 pack |
| Packaging | bag, carton |
| Shelf life | 8 months (unopened) |
| Storage | Store in a cool and dry place, avoid high temperature and direct sunlight. |
| Ingredient | Wheat flour, white granulated sugar, cocoa powder, egg white powder, edible salt, food additives (hydroxypropyl distarch phosphate, polyglycerol esters of fatty acids, disodium pyrophosphate, red yeast rice) |
Applications
Red Velvet Cake, Swiss Roll