Ingredients
Group 1
Ingredient
KG
APITO CHOCOLATE MOIST CAKE MIX
0.500
Water
0.100
Eggs
0.200
Total Weight: 0.800
Group 2
Ingredient
KG
Vegetable Oil
0.220
Total Weight: 0.220
Method
i. Mix Group 1 and Group 2 in mixing bowl and blend for 1 minute at 1st speed.
ii. Scrape down the mixture.
iii. Then mix for another 2 minutes at 2nd speed.
iv. Measure Specific Gravity of batter by using 100 mL-volume SG Cup.
v. Deposit 600 gm of batter into rectangular mould with 21.7 cm length X 10.5cm width.
vi. Bake the cake at 160°C (top temperature) and 150°C (bottom temperature) for 60-70 minutes.
Ingredients
Group 1
Ingredient
KG
APITO CHOCOLATE MOIST CAKE MIX
0.500
Water
0.100
Eggs
0.200
Total Weight: 0.800
Group 2
Ingredient
KG
Vegetable Oil
0.220
Total Weight: 0.220
Method
i. Mix Group 1 and Group 2 in mixing bowl and blend for 1 minute at 1st speed.
ii. Scrape down the mixture.
iii. Then mix for another 2 minutes at 2nd speed.
iv. Measure Specific Gravity of batter by using 100 mL-volume SG Cup.
v. Deposit 600 gm of batter into rectangular mould with 21.7 cm length X 10.5cm width.
vi. Bake the cake at 160°C (top temperature) and 150°C (bottom temperature) for 60-70 minutes.
Ingredients
Group 1
Ingredient
KG
APITO CHOCOLATE MOIST CAKE MIX
0.500
Water
0.100
Eggs
0.200
Total Weight: 0.800
Group 2
Ingredient
KG
Vegetable Oil
0.220
Total Weight: 0.220
Method
i. Mix Group 1 and Group 2 in mixing bowl and blend for 1 minute at 1st speed.
ii. Scrape down the mixture.
iii. Then mix for another 2 minutes at 2nd speed.
iv. Measure Specific Gravity of batter by using 100 mL-volume SG Cup.
v. Deposit 600 gm of batter into rectangular mould with 21.7 cm length X 10.5cm width.
vi. Bake the cake at 160°C (top temperature) and 150°C (bottom temperature) for 60-70 minutes.
Ingredients
Group 1
Ingredient
KG
APITO CHOCOLATE MOIST CAKE MIX
0.500
Water
0.100
Eggs
0.200
Total Weight: 0.800
Group 2
Ingredient
KG
Vegetable Oil
0.220
Total Weight: 0.220
Method
i. Mix Group 1 and Group 2 in mixing bowl and blend for 1 minute at 1st speed.
ii. Scrape down the mixture.
iii. Then mix for another 2 minutes at 2nd speed.
iv. Measure Specific Gravity of batter by using 100 mL-volume SG Cup.
v. Deposit 600 gm of batter into rectangular mould with 21.7 cm length X 10.5cm width.
vi. Bake the cake at 160°C (top temperature) and 150°C (bottom temperature) for 60-70 minutes.
