Nutritional Information
| PER 100G |
|---|
| Energy | 1470kJ |
| Protein | 4.4g |
| Fat | |
| -Total | 17.1g |
| -Saturated | 2.4g |
| Carbohydrates: | |
| -Total | 45.1g |
| -Sugars | 25.8g |
| Sodium | 340mg |
All specified values are averages.
Nutrition information for product when prepared as directed.
Temperature stored at:
Ambient, clean and cool dry location.
Sensitive Population
Contains wheat, soy, and nuts.
Made on a production line that also produces products containing milk, eggs, and sulphites.
Ingredients
Wheat flour, sugar, walnuts, dehydrated carrot (2%), soy flour, raising agents (sodium bicarbonate, 450, 541), vegetable gum (guar), salt, spice, colour (150d).
Ideal for cup cakes, bars and blocks. Top with cream cheese or lemon frosting.
Application instructions:
Step by Step Instructions
- Using a beater, place premix and cake margarine in bowl and blend together on low speed. DO NOT FORM A PASTE.
- Blend eggs and water together, add to mix and blend on low speed for 1 or 2 minutes. DO NOT BEAT. Batter is now ready for scaling.
Bars: 0.6kg into 21x11 cm bar tin.
Blocks: 1.7kg into 34x16x6 cm ballerina tin.
Baking temperature: Cup cakes, patties: 180ºC, 15 minutes.
Bars: 180ºC, 40 minutes; blocks 180ºC, 55 minutes.
NOTE: Should frozen egg pulps be used, warm water is recommended. Polyunsaturated oil may be used instead of margarine. Use 240ml oil per 1.0kg premix. Place all ingredients in the bowl together.