Dinan Spongy & Muffin Powder

 

Dinan Spongy & muffin Powder - Industrial Products

 Dinan Spongy Powder

 Anish Sponge PCR cake powder, which features include original & unique tast, srtrong & light texture and optimal volume

 :Product Properties
 Different types of sponge cakes - layred - chiffon & swiss roll
 :Usage
 kg 10 powder, 7 egg, 200 kg water (the above items along with tase & color mix at high speed for 5- 6 minutes. Then at 170 - 180 degree Celsius temperature knead for 35 minutes in a mold or if using a tray with 3 mm thick layer of dough, bake at 190 - 210 degrees Celcius for 6 - 8 minutes   :How To Use
  Uniform & stable quality & uniquetaste - creaton of a light & completely spongy texture - stability of the cake against freezing in particular in the preperation of desserts - it is easy to prepare because of the use of whole eggs and adding all the ingredientsat the same time   :Advantages
kg 10 :Container
RCP Plain Sponge - RCP Cocoa Sponge  :Flavour
Store in a dry & cool place :Sroeage Condition
months 9  :Duribility







Dinan Muffin Powder

 It is a multipupose product that can be used for the simplest cakes to all kinds of desserts. Combination with types of nuts (cream fill, fruit fill, fruits & etc.) allow limitless creation

 :Product Properties
 Cupcakes - Pies - Oil Cakes - Muffins - Specialized Products
 :Usage
 kg 10 powder , 4 egg, 2.300 - 2.500 kg water, 3 kg oil) mix the above items with a mixer for about 3 minutes on medium speed. Pour the dough into baking molds & bake for the required time, depending on the size of the mold & the temperature of the oven. If you want, use the heat resistant cream fill & anise fruit fill to divrsify the cake  :How To Use
Ease to consumption, Soft & Uniform Texture, Stable & Excellent Quality, Original Taste that can be presented in two types, Plain & Cocoa,  :Advantages
kg 10  :Container
RCP Plain Sponge - RCP Cocoa Sponge  :Flavour
Store in a dry & cool place :Storage Condition
  months 9 :Duribility