Milky Cream - 500g

Confectionery mix for thickening yogurt, curd cheese, sour cream, and whipped cream

INGREDIENTS: Sugar, glucose syrup, glucose, fully hydrogenated vegetable fat (palm kernel), modified potato starch (E1414), emulsifiers (E471, E472a), gelatin (beef), milk protein, stabilizers (E340, E415), flavoring

AVERAGE NUTRITIONAL VALUES PER 100 G OF PRODUCT:

Energy value: 1967 kJ (471 kcal)
Fats: 15.7 g
of which saturated fatty acids: 14.0 g
Carbohydrates: 77.3 g
of which sugars: 61.2 g
Fiber: 0.0 g
Proteins: 4.0 g
Salt: 0.3 g

Red Velvet Cake:

CAKE BASE: SANDRA VELVET 620g , drinking water 410g, edible oil 115g

CREAM FILLING: sour cream (15% fat) 310g, drinking water 46g, MILKY CREAM 130G, SANETT 8g , drinking water (for SANETT) 16g

CAKE BASE: mix the ingredients and let rest for about 5 minutes. Then mix at the lowest speed for one minute (can also be mixed by hand). Divide the batter into 2 parts into 23cm diameter molds (one mold 500g). Spread the remaining batter and bake - after baking, crumble into pieces. Bake at 170°C for about 35 minutes.

CREAM FILLING: mix the sour cream with water and whip with MILKY CREAM (5min.). Finally, fold in the slightly cooled SANETT solution.

ALLERGENS: milk protein

MAY CONTAIN TRACES OF: cereals containing gluten, soybeans, nuts, peanuts, milk and dairy products (including lactose), sesame seeds and products thereof, eggs and products thereof, lupin and products thereof