Skip to main content

Gluten Free Vanilla Muffin Recipe - SwissBake

SwissBake Gluten free Cake and Muffin mix is a complete versatile mix for the production of various gluten free sweet baked goods like muffins, cake and cookies. SB-Fit Gluten free Cake and Muffin mix make muffins and cakes as delicious as the original wheat flour varieties. 


Benefits
+  Versatile production possibilities
+  Perfect batter consistency
+  As delicious as the original with flour
+  Simple and reliable production

Baker Recipe for Gluten Free Muffins - Vanilla

SB-Fit Muffin Mix1000 gm
Whole Eggs650 gm
Sunflower Oil350 gm
Water200 gm

Baking Method

Mix on fast speed5 min
Bake @ 180ºC20 - 25 min
Labels:
Location: Mumbai, Maharashtra, India

Comments

Post a Comment

Popular posts from this blog

What are Flour Types T45, T55, T65, T150, Type 0 or Type 00, Magic Enzy Flour, Rye Flour T1150, Pizza Flour?

SWISSBAKE SPECIALITY FLOURS Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties. These quality flours from us are a result of our dedication and passion for well-crafted flour.  Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers. French classification for flour  is based on the resulting amount of residue after processing 10 kg of flour in a 600º C furnace. T45 or Type 45 is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly T150 has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover. •          T45 Sw...
Post a Comment
Read more

T45 French Style Flour - SwissBake

Swiss Bake   French style flours  are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties. These quality flours from us are a result of our dedication and passion for well-crafted flour.  Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers. French classification for flour  is based on the resulting amount of residue after processing 10 kg of flour in a 600º C furnace.   T45  or  Type 45  is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly,  T150  has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover.  Pure  French style flour , perfect ...
Post a Comment
Read more

Italian Pizza Dough Recipe - SwissBake

Serving the ideal pizza is a quest of many. But only a few have been able to master this skill well. For getting that perfect pizzas dough , it’s important to know a few key techniques along with using the best ingredients. Having the right Flour is must Every master pizza baker is very strict on this. Having good strong Pizza flour makes a lot of difference. Finely milled flour with high gluten content is the best suited for Pizza making. You can even blend in a little semolina flour for that added crunchy taste.  SwissBake Italian Pizza Premix 300 g Pizza flour / SB T65 French Style Flour 700 g Water  (Room temperature) 580 g to 600 g Active Dry Yeast  10 - 15 g   or  Fresh Yeast 20 g  Olive Oil 50 g Using a Spiral Mixer,  Mix for 2 to 4 minutes  on slow and  5 to 6 minutes  fast depending on the type of mixer and dough batch size. Finished dough temperature should be in the  range of 27º C to 30º C .  Rest ...
Post a Comment
Read more