Process of cocoa cake:
Beans are heated before being pressed. The beans are pressed, then after extraction of the fat, there is cocoa cake. A reddish-brown kibbled cake; characteristic type of fat-reduced natural cocoa cake, with no foreign flavors or odors present.
Fat % on a dry basis: �±10-15%
Moisture content: â?¤ 4,5
pH: 5,6�±0,4
i have Christmas cake dessert panettoni La torraca and marmalade of many italian fruit an liquor of fruit like limoncello and more if interest this contact at
Calories
360
Carbohydrate
30 g
Fibre
0 g
0 %
Sugars
29 g
29 %
Fat
24 g
32 %
Cholesterol
110 mg
Saturated Fat
15 g
78 %
Trans Fat
0.5 g
Protein
6 g
Sodium
65 mg
3 %
Barcode Packaging: 3800204941041
Barcode Box: 3800204941034
Number of packages per boxes: 24 pieces
Weight box, gross:Â1,085 kg
Weight box, net: 0,960 kg
Box size: 235/210/140 mm
Number of boxes per pallet: 165 pieces
Pallet weight: 179,025 kg
Plain Cake Mix
Unit Net Weight (Gr.) 450
Master Carton Volume (m3) 0,019
Content in Master Carton 12
Master Carton Gross Weight (Kg.) 6,11
Quantity in Master Carton 12
20 FT Container Capacity 1784
40 FT Container Capacity 4092
Packaging Style Box
You will need:
4 eggs, 2 glasses of sugar (345 g), 1 glass of water (200 ml), 125 g margarine, 1/2 glass oil (100 ml), 1 packet of Vanillin with Sugar
Preparation:
Set the temperature of the oven and preheat oven. 1. Turbo cooking: 160 �°C 2. Convection cooking 180 �°C
Preparation of the Dough:
Stir the sugar and the eggs for 2-4 minutes until the mixture turns to white. Later add the other ingredients and stir first in the low and then in the high speed for 3-4 minutes
Cooking:
Pour the dough into the mould greased with margarine and cook after straightening the dough. Cooking time 50-60 minutes serve after it is cooled.
Plain Cake Mix
Unit Net Weight (Gr.) 360
Master Carton Volume (m3) 0,019
Content in Master Carton 12
Master Carton Gross Weight (Kg.) 5,15
Quantity in Master Carton 12
20 FT Container Capacity 1784
40 FT Container Capacity 4 109
Packaging Style Box
You will need:
For the Dough;
2 eggs, 50 mL (4-5 tablespoons) water, 25 mL (2-3 tablespoons) milk, 50 mL (4-5 tablespoons) vegetable oil.
For the Chocolate Sauce;
500 mL (2,5 cups) milk. For the Cream; 500 mL (2,5 cups) refrigerated milk.
Preparation:
Set the temperature of the oven and preheat oven. 1. Turbo cooking: 180 C 2. Convection cooking 200 C. Baking time; about 25-30 minutes.
Preparation and Making the Dough:
Cover a baking tray with baking paper. Adjust the oven to the specified temperature to preheat. Pour the Profiterole powder mix into a mixing bowl and add egg, milk and vegetable oil. Using a mixer first mix low than high for at least 5 minutes. Take out pieces of the dough using dessert spoons, scraping the dough off one spoon with the other onto the baking paper with spaces between them.
Baking and Preaparing the Sauce:
Place the tray on the middle shelf of the oven and bake the dough until the pieces are slightly brown. Remove from the oven and set to aside to cool. Pour the milk in the pot and add the chocolate sauce mixture. Cook while stirring constantly on medium heat. When it starts to boil turn the heat down and simmer at a boil for 2-3 more minutes while stirring. Remove from the stove and cool.
Preaparing the Creme and Serving:
Mix the cream mixture and cold milk with a mixer at low then high speed for about 3-4 minutes. Place the cream in a piping bag, make a hole in the bottom of the dough balls or cut the balls in half and fill with cream. Pour the chocolate sauce over the profiterole balls right before serving
Plain Muffin
Unit Net Weight (Gr.)500
Master Carton Volume (m3) 0,019
Content in Master Carton 12
Master Carton Gross Weight (Kg.) 6,71
Quantity in Master Carton 12
20 FT Container Capacity 1784
40 FT Container Capacity 3726
Packaging Style Box
You will need:
100 ml water, 200 ml vegetable oil, 3 eggs.
Preparation:
Set the temperature of the oven and preheat oven. 1. Turbo cooking: 170 �°C 2. Convection cooking 190 �°C. Bake time; about 20-25 minutes.
Preparation of The Dough:
Place the muffin cups on a baking tray. Add 100 ml water, 200 ml vegetable oil and 3 eggs to the chocolate muffin mix. Mix with a mixer frst at low, then high speed for a total of 5 minutes.
Cooking :
Distribute the dough amongst the muffin cups using a spoon or piping bag. Place the baking tray in the oven and bake. Remove from the oven, place on service plates and serve after cooling.
