Skip to main content

Red Velvet Cake Mix - Recipe and Method - Swissbake





SB Red Velvet Cake Mix is a complete mix made up of real cheese powder and has its natural red colour derived from beetroot powder. Using this special mix you can produce layer cakes, bar cakes and cupcakes for any occasion. These cakes go well with your favourite cream cheese fillings or white chocolates.

Baker Recipe for Red Velvet Cake

SB RED VELVET CAKE MIX1000 gm
Fresh eggs350 gm
Vegetable Oil50 gm - 100 gm
Water225 gm

Baking Method

Blend cake mix, eggs & water
Mixing time1 min slow & 4 min fast
Add oil & mix for1 min slow
Baking temperature180ºC - 200ºC
Baking time25 min - 30 min
SwissBake Is Leading Supplier, Exporter and Manufacturer of bakery ingredients across Asia, Middle East, Africa and Europe.
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

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

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