MIXING TIME* Cream the butter in the mixer on a medium-high speed using the whipping attachment. Add the remaining ingredients to the creamed butter and mix on a medium-high speed for 3-4 min. or until a consistent mixture has been obtained.
SHAPING Pour the dough mix into 300-350g moulds up to two-thirds capacity.
BAKING Bake in a fan oven at 180-190 °C for 30-35 min. with valve open for final 10 min.
*Recipe to be adapted according to method and equipment used.
THE GLUTEN FREE BLEND FOR MOIST MUFFINS AND CAKESThis gluten free baking blend is designed for the production of muffins and loaf cakes with consistent structure and dependable baking performance. Developed for professional use, it ensures ease of handling and repeatable results.The formulation based on sugar, corn starch, rice flour, tapioca starch, and corn flour provides a fine crumb structure, good volume, and a soft, moist texture.The result is gluten-free muffins and cakes with an attractive appearance, balanced texture, and pleasant flavour—delivering consistently high-quality results.Application quantity: 100%.
