Application: Chiffon Cake, Angel cake, Foam cake
Advantages: Consistency quality, excellent taste and aroma, spongy and fluffy texture
Storage: Best store in cool and dry place (24-28°c)
Avoid Floor and wall contact
Pallet:60 bags(15kg) per pallet
Recipe for Chiffon Cake
| Recipe 1 | Rio Chiffon Mix(2,000g), Eggs(2,000g), Water(300g), Corn Oil / Cooking Oil(230g) |
Step 1 – In a mixing bowl, mix Rio Chiffon Mix and eggs using slow speed for one minute
Step 2 – Then another 4 minutes using high speed
Step 3 – Add in water and continue mixing using high speed for 3 minutes
Step 4 – Finally, turn to slow speed to add i corn oil
| Baking Time | 40 mins +- |
| Temperature | 170°c – top 175°c – bottom |
