Pudding Cake Base 2.0

DESCRIPTION

A versatile, easy-to-use base for creating moist muffins, rings and layers that can accommodate high levels of fruits or fillings.

FEATURES

  1. Holds a high level of fruits and fillings
  2. Specially formulated for easy use
  3. Has excellent moisture retention

INGREDIENTS

Sugar, Modified Corn Starch, Whey (Milk), Wheat Gluten, Salt, Sodium Aluminum Phosphate, Soybean Oil, Sodium Bicarbonate and 2% or Less of Each of the Following: Propylene Glycol Esters of Fatty Acids, Mono- and Diglycerides, Diacetyl Tartaric Acid Esters of Mono- Diglycerides (DATEM), Artificial Flavor.

Ingredients

LBS.

Flour, Cake 100.00
Sugar Granulated 100.00
Pudding Cake Base 2.0 85.00
Soybean Oil 85.00
Mix 1 minute on low speed and 2 minutes on medium speed
Whole Eggs 100.00
Gradually add eggs while mixing 1 minutes on low speed. Scrape bowl and continue mixing for 2 minutes on low speed
Water (Variable) 80.00
Gradually add water while mixing 1 minute on low speed. Scrape bowl and continue mixing for 2 minutes on low speed.
Total weight 550.00

 

PROCEDURE

Baking information:

  • Batter temperature 68-72°F
  • Bake temperature 350-360°F
  • Specific gravity .095-1.10