Brakes Sponge Mix

Handling & Cooking

Handling Instructions:
Storage:
Store in a cool dry place.
Once opened keep bag tightly sealed and use within 1 month or by best before end date whichever is sooner.

Food Safety:
Cooking times may vary.

Cooking Instructions:

Other:
Make up instructions Dry Mix 1kg Whole Sack 1lb Cold Water 500ml 6.25litres 8 fl oz Yeild 26 328 12 (57 (2oz) batter portions) Method 1. Place dry mix in a mixing bowl and blend in the required amount of water using a beater on slow speed for 1 minute. 2. Scrape down and mix for a further 4 minutes on medium speed. 3. Use as required and bake for approximately 35 minutes at 190ºC / 375ºC / Gas Mark 5.a

Ingredients

Ingredients:
Wheat Flour, Sugar, Dextrose Powder, Palm Oil, Rapeseed Oil, Raising Agents (Sodium Bicarbonate, Sodium Aluminium Phosphate), Egg Powder, Skimmed Milk Powder, Milk Proteins, Emulsifiers (Propane-1, 2-diol Esters of Fatty Acids, Lactic Acid Esters of Mono- and Di-Glycerides of Fatty Acids, Mono- and Di-Glycerides of Fatty Acids), Stabiliser (Diphosphates), Egg White Powder, Glucose Syrup, Thickener (Xanthan Gum), Defatted Soya Flour, .

Allergy advice:
CONTAINS EGG, MILK, SOYA & WHEAT GLUTEN

Nutrition

Packaging

Primary Packaging:
Bag: Polyethylene/Polyamide mixture

Case (LxWxH):
530mm x 360mm x 100mm

Saleable Unit (LxWxH):
530mm x 360mm x 100mm