Green Velvet Cake Mix 1kg (Pistachio Flavour)
SKU: V-CMS-GVM-1BRAND: Vizyon
Premium Cake Mix
Green Velvet Cake Mix – 1kg (Pistachio Flavour)
Vizyon Green Velvet Cake Mix is perfect for home cooking and baking
Vizyon Green Velvet Cake Mix provides a high volume with a fine, soft texture. Perfect for commercial baking as well as home cooking and cake making. Made using genuine natural colourants combined with a complementing flavour, they provide a soft crumb and velvety texture. Plus with its unique mix, you will achieve greater volume per bag and a lofty yield per cake.
With a fantastic taste and texture, the Vizyon Velvet Cake mix provides a genuine, natural flavour with a vivid colour and velvet texture. Along with being freeze-thaw stable, Vizyon Velvet Cake mixes will retain their moistness, softness and freshness over a longer period. Simplify your baking processes and maintain a consistent flavour and quality which can be both time and labour saving as well as great economical savings overall.
The Green Velvet Cake mix has a distinct green colour which comes from natural chlorophyll colourants. In addition you will find it’s flavour is a pistachio taste stemming from the pistachio and turmeric flavouring. The Vizyon Green Velvet Cake Mix will assist you to maintain a standard flavour and quality while keeping the cake’s freshness for a longer time.
Directions for Use
Vizyon Green Velvet Cake mix : 1000g
Egg : 400g
Butter : 120g (unmelted)
Water : 300g
Total Weight : 1820g
Add the Velvet Cake Mix, egg, water and butter mixture in a mixer for approximately 1 minute low speed and 5 minutes at medium speed with whisk.
Pour approximately 700-800g of batter into a cake ring (diameter 20cm;height 6cm)
Oven Temperature : Deck Oven at 180C for 45 minutes, or Convection Oven at 155C for 45 minutes
(V-CMS-GVM-1)
| SKU | V-CMS-GVM-1 |
| Brand | Vizyon |
| Shipping Weight | 1.0000kg |
| Shipping Width | 0.150m |
| Shipping Height | 0.230m |
| Shipping Length | 0.135m |
| Shipping Cubic | 0.004657500m3 |
| Unit Of Measure | ea |
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