Ingredients
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1 kg 2 lbs 3 oz kg Macphie Mississippi Chocolate Muffin & Cake Concentrate
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1.7 kg 3 lbs 12 oz kg Sudzucker Caster Sugar 25kg
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1.05 kg 2 lbs 5 oz kg Meneba Flamingo Heat Treated Cake Flour
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1.2 kg 2 lbs 10 oz kg Whole Egg
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0.95 L 3.99 cups Water
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1.3 L 5.46 cups Olympic Vegetable Oil - delisted
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1 kg 2 lbs 3 oz kg Fruit, Chocolate Chips, Nuts etc
Macphie Mississippi Choc Muffin Cake Concentrate Make Up Instructions
Macphie Mississippi Chocolate Muffin/Cake Concentrate is a powder concentrate for the production of delicious cake muffins or loaf cakes with an incredibly moist crumb. The batter and baked products are both freeze/thaw stable. When baked, the cakes have a wrapped shelf life of at least 5 days depending on their additional ingredients.
Method
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Blend all powders together in a machine bowl.
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Add the liquids to the powders, using water tempered to give a final batter temperature of 22-240C (72-76F). Mix on slow speed for 1 minute.
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Scrape down well.
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Beat for approximately 6 minutes on middle speed.
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Fold in chocolate chips etc, into the batter prior to depositing.
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Deposit approximately 75g of batter into paper cases on muffin trays.
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Decorate the tops as required.
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Bake at 185–1950C (365-3900F), for approximately 30 minutes.
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To make loaf cakes, deposit 400–450g of batter into a paper case in a loaf tin and bake at 1820C (3600F), for 40–50 minutes.
