Featured Recipe
Premix
Ingredients: Method of Processing
Potato Bread Mix 2 kg
Water 600 gm
Eggs 300 gm
Yeast 45 gm
Vegetable Fat 400 gm
  1. Pour Premix into the mixing bowl with eggs, yeast and water.
  2. Mixed ingredient to be blended for about 5 minutes.
  3. Add Vegetable fat and continue the blending process.
  4. Rest the dough for about 10 minutes.
  5. Mould the dough in pieces, requires 45-50 minutes in prover.
  6. Ready for baking.
Spirulina
Ingredients: Method of Processing
Spirulina Bread Mix 2 kg
Water 600 gm
Eggs 300 gm
Instant Yeast 20 gm
Vegetable Fat 400 gm
  1. Pour Premix into the mixing bowl with eggs, yeast and water.
  2. Mixed ingredient to be blended for about 5 minutes.
  3. Add Vegetable fat and continue the blending process.
  4. Rest the dough for about 10 minutes.
  5. Mould the dough in pieces, requires 45-50 minutes in prover.
  6. Ready for baking.
American Chocolate
Ingredients: Method of Processing
Cake Mix 650 gm
Water 1000 gm
Eggs 1000 gm
Plain Flour 800 gm
Sugar 1600 gm
Butter/margarine 700 gm
  1. Beat butter/magarine and sugar until creamy.
  2. Slowly add in egg one at a time.
  3. Dissolve the American Chocolate Cake Mix with water in the bowl until become Chocolate cream.
  4. Add the chocolate cream into the butter mixture.
  5. Carefully fold the flour into the mixture.
  6. Place the butter in the prepared cake tin and bake for 40-60 minutes.
Butter Cake Mix
Ingredients: Method of Processing
Butter Cake Mix 2000 gm
Butter/margarine 1100 gm
Eggs 1200 gm
Emulsifier -
Sugar -
Baking Power -
Salt -
Vanilla Flavour -
Milk Power -
  1. Beat butter/magarine until creamy.
  2. Add in Butter Cake Mix.
  3. Slowly with the eggs one at one time.
Sponge Cake Mix
Ingredients: Method of Processing
Sponge Mix 2000 gm
Eggs 2000 gm
Water 500 gm
Melted Butter/
Vegetable Oil		 500 gm
Wheat Flour -
Baking Power -
Sugar -
Emulsifier -
Corn Starch -
Salt -
  1. Using the Sponge Mix with eggs, whip up with slow speed to combine the premix and eggs about 1 minute.
  2. Change to high speed to whip until the butter already whipped up.
  3. Add in the melted butter with slow speed to complete the mixing.
  4. Ready to pour into the pan for baking.
  5. Pour butter into the baking pan, approximately 630 grams. Baked at 180C. Baking time about 20-25 minutes.
Instant Custard Powder
Ingredients: Method of Processing
Instant Custard 1000 gm
Water (15-25c) or 2500 gm
Fresh Milk (15-25c) 2500 gm
Milk Powder -
Sugar -
Setting Agent -
Vanillin -
Starch -
  1. Fold in the "Instant Custard Powder" and cool water into a bowl.
  2. Whip the mixture until it will just hold it's shape.
  3. "Instant Custard" cream can be used as a filling/baking purpose. It's advisable by combining with fresh milk and flavour as desire.
Muffin Mix
Ingredients: Method of Processing
Muffin Mix 1000 gm
Eggs 350 gm
Water 400 gm
Melted Butter/
Vegetable Oil		 350 gm
  1. Whip Muffin Mix with eggs and water using medium speed for 4 minutes.
  2. Add in melted butter or vegetable oil and whip at a lower speed for another 1 minute.
  3. Then, pour butter into baking cups. Add fruits on butter, if required.
  4. Bake at 170C for about 25 minutes.
Premix
Ingredients: Method of Processing
Potato Bread Mix 2 kg
Water 600 gm
Eggs 300 gm
Yeast 45 gm
Vegetable Fat 400 gm
  1. Pour Premix into the mixing bowl with eggs, yeast and water.
  2. Mixed ingredient to be blended for about 5 minutes.
  3. Add Vegetable fat and continue the blending process.
  4. Rest the dough for about 10 minutes.
  5. Mould the dough in pieces, requires 45-50 minutes in prover.
  6. Ready for baking.
Spirulina
Ingredients: Method of Processing
Spirulina Bread Mix 2 kg
Water 600 gm
Eggs 300 gm
Instant Yeast 20 gm
Vegetable Fat 400 gm
  1. Pour Premix into the mixing bowl with eggs, yeast and water.
  2. Mixed ingredient to be blended for about 5 minutes.
  3. Add Vegetable fat and continue the blending process.
  4. Rest the dough for about 10 minutes.
  5. Mould the dough in pieces, requires 45-50 minutes in prover.
  6. Ready for baking.
American Chocolate
Ingredients: Method of Processing
Cake Mix 650 gm
Water 1000 gm
Eggs 1000 gm
Plain Flour 800 gm
Sugar 1600 gm
Butter/margarine 700 gm
  1. Beat butter/magarine and sugar until creamy.
  2. Slowly add in egg one at a time.
  3. Dissolve the American Chocolate Cake Mix with water in the bowl until become Chocolate cream.
  4. Add the chocolate cream into the butter mixture.
  5. Carefully fold the flour into the mixture.
  6. Place the butter in the prepared cake tin and bake for 40-60 minutes.
Butter Cake Mix
Ingredients: Method of Processing
Butter Cake Mix 2000 gm
Butter/margarine 1100 gm
Eggs 1200 gm
Emulsifier -
Sugar -
Baking Power -
Salt -
Vanilla Flavour -
Milk Power -
  1. Beat butter/magarine until creamy.
  2. Add in Butter Cake Mix.
  3. Slowly with the eggs one at one time.
Sponge Cake Mix
Ingredients: Method of Processing
Sponge Mix 2000 gm
Eggs 2000 gm
Water 500 gm
Melted Butter/
Vegetable Oil		 500 gm
Wheat Flour -
Baking Power -
Sugar -
Emulsifier -
Corn Starch -
Salt -
  1. Using the Sponge Mix with eggs, whip up with slow speed to combine the premix and eggs about 1 minute.
  2. Change to high speed to whip until the butter already whipped up.
  3. Add in the melted butter with slow speed to complete the mixing.
  4. Ready to pour into the pan for baking.
  5. Pour butter into the baking pan, approximately 630 grams. Baked at 180C. Baking time about 20-25 minutes.
Instant Custard Powder
Ingredients: Method of Processing
Instant Custard 1000 gm
Water (15-25c) or 2500 gm
Fresh Milk (15-25c) 2500 gm
Milk Powder -
Sugar -
Setting Agent -
Vanillin -
Starch -
  1. Fold in the "Instant Custard Powder" and cool water into a bowl.
  2. Whip the mixture until it will just hold it's shape.
  3. "Instant Custard" cream can be used as a filling/baking purpose. It's advisable by combining with fresh milk and flavour as desire.
Muffin Mix
Ingredients: Method of Processing
Muffin Mix 1000 gm
Eggs 350 gm
Water 400 gm
Melted Butter/
Vegetable Oil		 350 gm
  1. Whip Muffin Mix with eggs and water using medium speed for 4 minutes.
  2. Add in melted butter or vegetable oil and whip at a lower speed for another 1 minute.
  3. Then, pour butter into baking cups. Add fruits on butter, if required.
  4. Bake at 170C for about 25 minutes.

 

 

 

 

 

 

 

 
 

 
Last updated: September 2004
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