AMERICAN PIZZA CRUST MIX

New premix for making soft pizza that is light and airy with lots of holes.

Product Benefits:

• Gives nice malty taste and aroma
• Crust light and airy with open texture
• Makes perfect American style soft pizza.

Recommended Dosage : 30 %

Available Packaging: 20 kg carton ( 4 x 5 kg poly bag )

Recipe:

SL. NO.	INGREDIENTS	KG
1	Wheat Flour	1400 g
2	American pizza mix	600 g
3	Water (cold)	940 g
4	Fresh Yeast	60 g
5	Olive Oil	100 g

Method:

1. Mixing & kneading: 5 min
2. Bulk Fermentation: 15 min
3. Final Fermentation: 40 min (upto 9 hours under refregeration )
4. Scale and Roll out the dough on pizza tray
5. Spread Sauces and cover with toppings. finish with cheese.
6. Final Proof: 5 min
7. Bake Time: 5-7 min under 300º C

Chocolate Cake Receipe - SwissBake

CHOCOLATE CAKE & MUFFIN MIX

You will love this extra rich chocolate mix with a rich flavor of Cocoa. The secret lies in Belgium superior quality premium cocoa powder.

Sl.No.	Ingredients	Kg
1	SB Plain Muffin Mix	5 Kg
2	Eggs (Whole Liquid )	1 Kg
3	Shortening	3.75 Kg

Method:

1. Place all the ingredients in a bowl.
2. Mix it and then beat it slowly for about 2 to 4 minutes.( Use electric beater on slow speed for 2 minutes)
3. Let the mixture settle down and again beat for 4 minutes on medium speed.
4. Finally add ingredients of your choice (nuts/chocolate chips) at this stage.
5. Scale the batter into muffin cases or baking tray.
6. Bake at 190° C, muffins scaled at 75 gms for approx. 20 to 25 minutes /
   Bake at 170° C for tray bake scaled at 450 gms for approx. 30 to 35 minutes.

Recommended Dosage : 100%

Available Packaging: 20 kg Carton (5 kg poly pouch x 4)

CAKE MIXES

CHOCOLATE SPONGE CAKE MIX

This complete mix is the easiest & hassle free way to make Chocolate sponge mix. This sponge cake is the building block of many delicacies in chocolate flavor.

Recommended Dosage : 100%

Available Packaging: 500gm Poly pouch, 1 Kg Poly Pouch, 5 Kg Poly Bag

Recipe:

SL.NO.	INGREDIENTS	KG
1	SB Chocolate Sponge Mix	5 Kg
2	Cold Eggs (Whole Liquid )	3.75 Kg
3	Water approx.	1 Kg

Note : For making Swiss Rolls use 250 gms water and bake at 230°C

Method:

1. Place all the ingredients in a bowl.
2. Add water slowly and mix for about 6 to 8 minutes
3. Let the mixture settle down and again whisk for 4 to 5 minutes on medium speed.
4. Scale the batter into baking tray.
5. Bake at 180&#176-200°C for small sponge scaled at 150 gms for approx. 18 to 20 minutes.