Pre-Mix

products

  • Toppings
  • Cake Stabiliser
  • Fillings
  • Cake Mixes
  • Bread Improvers
  • Pan Grease
  • Glazings
  • Mousses

White Fondant

Sugar Coating for cake and donut.

Packing: 4 x 5 kg/Crt
Recipe: Melt White Fondant in stainless pan over hot water at 40-50°C

Quick 75

Food additive cake stabiliser

Packing: 10kg, 4 x 4 kg, & 20 kg
Recipe: Dosage 2-6% from the weight of egg and water

Paletta Excellent

Filling for cakes & breads

Variant: Lemon, Strawberry, Pineapple, Orange, Blueberry & Raspberry
Packing: 4 x 5 kg/Crt, 10 x 500 kg/Crt
Recipe: Ready to use

Paletta Fruitfill

Filling for cakes & breads

Variant: Pineapple, Apple, Blueberry & Strawberry
Packing: 4 x 5 kg/Crt
Recipe: Ready to use

Fillina

Filling for cakes & breads

Variant: Strawberry & Blueberry
Packing: 4 x 5 kg/Crt
Recipe: Ready to use

AxellaZ Fruitti

Filling & Topping

Variant: Strawberry & Blueberry
Packing: 4 x 5 kg/Crt
Recipe: Ready to use

Rap

Instant Vla powder

Packing: 10 kg/Crt
Recipe: Mix 1 litre of cold water with 400g Rap into a well mixed

Zeefine Choco Moist

Premix to make chocolate pound cake

Packing: 10 kg/bag, 10 x 500 Gr/Crt
Recipe: Zeefine Choco Moist 1000 g, eggs 400g, vegetable oil 400g, 200 cc/g water

Zeefine Silky Cake Mix

Premix for making chiffone cake with soft & smooth texture

Packing: 10 kg/bag
Recipe: 350g Zeefine Silky Cake Mix, 450g eggs, 50g water, 70g Quick 75, 50g butter, 50g vegetable oil

Muffina

Premix for muffin

Variant: Chocolate & Vanilla
Packing: 10 kg/bag
Recipe: 1000g Muffina, 400g egg, 400g vegetable oil, 100 cc/g water

Mamon Cake Mix

Premix for Mamon Cake Mix

Packing: 10 kg/bag
Recipe: 1000g Mamon Cake Mix, 650g egg, 100g vegetable oil, 150 cc/g water, 175g melted butter

Frescoplus

Bread softener (moistness and soft extender)

Packing: 4 X 4 kg/Crt
Recipe: 1 – 3% of weight flour

Carlo

Pan grease

Packing: 20 kg/jar, 3×5 kg/Crt
Recipe: Ready to use

Eazee Spray

Release Agent in canister form

Packing: 8 x 440 Gr/Crt
Recipe: Ready to use

Paletta

Glaze for Bread & Cakes

Variant: Apricot, Neutral
Packing: 4 x 5 kg/Crt
Recipe: Weight out the quantity of Paletta required. Add up 50 % water. Boil it while stirring.

Paletta Décor

Spreading for glazing Breads and Cakes

Variant: Apricot, Neutral
Packing: 4 x 5 kg/Crt
Recipe: Ready to use

MousseZi

Instant Premix for making mousse cream tiramisu flavor

Variant: Tiramisu, Neutral
Packing: 3 x 1 kg/Crt & 8 x 1 kg
Recipe: MousseZi 200g, water (250C) 250g, semi whipped cream 1000g