English Chocolate Cake (10Kg)
Dr.Baker English Chocolate Cake powder — designed to deliver a distinctive texture with a rich chocolate flavour.
Features:
• Even crumb structure with a soft, tender texture
Yield:
• 10 kg produces 55 loaves, each weighing 350 g
For best results — ingredients:
• 10 kg Dr.Baker English Chocolate Cake powder
• 5 kg fresh eggs
• 5 kg melted butter at room temperature
Preparation:
• Beat the powder and eggs with an electric mixer on high speed for 4 minutes
• Add the melted butter to the mixture and continue mixing until fully incorporated
• Pour the batter into moulds greased with butter or oil
• Preheat the oven to 200 °C
• Once the moulds are in the oven, reduce the temperature to 165 °C and bake for 40 to 45 minutes
• Shelf life: 12 months from the production date
• Store in a cool, dry, well-ventilated place away from direct sunlight
Technical Standards & Certifications
| Product Name | English Chocolate Cake (10Kg) |
|---|---|
| Item Code / SKU | HSP05 |
| Category & Sector | Dessert & Cake Mix |
| Country of Origin & Factory | Egypt — Dr. Baker Food Industries Complex (Damietta Industrial Zone) |
| Food Safety & Quality Accreditations | NFSA White List Registered · BRCGS Grade A · FSSC 22000 · Halal Certified Benchmark |
| Quality & Lab Inspection | Strict batch-by-batch microbiological analysis with certified Certificate of Analysis (COA) |
| Distribution Channels | Domestic Egypt via Exclusive Agent (Hunters: 01157777876) · Global Export via Trade Desk (+20 115 122 2223) |
Usage Guidelines & Technical Features
Features:
• Even crumb structure with a soft, tender texture
Yield:
• 10 kg produces 55 loaves, each weighing 350 g
For best results — ingredients:
• 10 kg Dr.Baker English Chocolate Cake powder
• 5 kg fresh eggs
• 5 kg melted butter at room temperature
Preparation:
• Beat the powder and eggs with an electric mixer on high speed for 4 minutes
• Add the melted butter to the mixture and continue mixing until fully incorporated
• Pour the batter into moulds greased with butter or oil
• Preheat the oven to 200 °C
• Once the moulds are in the oven, reduce the temperature to 165 °C and bake for 40 to 45 minutes
• Shelf life: 12 months from the production date
• Store in a cool, dry, well-ventilated place away from direct sunlight