Vanilla Sponge Ultra (10kg)
Vanilla Sponge Ultra from Dr.Baker — designed to deliver the best quality products at the lowest possible cost, in vanilla and chocolate flavours.
Reduces production costs for: sponge cake, Swiss roll, torte, gateau.
Key features:
• Regular, fine crumb structure
• No cake improver required
• Requires only eggs and water
• Maintains a soft, spongy texture for a long time
• Egg-saving formula
Preparation method — Swiss Roll (for best results):
• Add 10 kg of Dr.Baker Sponge Cake powder
• With 7 kg fresh eggs and 3 kg iced water (essential)
• Adding 500 g of Dr.Baker Noki Peas is recommended for best results
• Beat the ingredients with an electric mixer on high speed for 5–7 minutes
• Bake in an oven at 250 °C for 9–11 minutes
Preparation method — Regular Sponge Cake (for best results):
• Add 10 kg of Dr.Baker Sponge Cake powder
• With 7 kg fresh eggs and 1.5 kg iced water (essential)
• Adding 500 g of Dr.Baker Noki Peas is recommended for best results
• Beat the ingredients with an electric mixer on high speed for 5–7 minutes
• Bake in an oven at 190 °C for 40–45 minutes
• Pack size: 10 kg
• 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 | Vanilla Sponge Ultra (10kg) |
|---|---|
| Item Code / SKU | HSP16 |
| 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
Reduces production costs for: sponge cake, Swiss roll, torte, gateau.
Key features:
• Regular, fine crumb structure
• No cake improver required
• Requires only eggs and water
• Maintains a soft, spongy texture for a long time
• Egg-saving formula
Preparation method — Swiss Roll (for best results):
• Add 10 kg of Dr.Baker Sponge Cake powder
• With 7 kg fresh eggs and 3 kg iced water (essential)
• Adding 500 g of Dr.Baker Noki Peas is recommended for best results
• Beat the ingredients with an electric mixer on high speed for 5–7 minutes
• Bake in an oven at 250 °C for 9–11 minutes
Preparation method — Regular Sponge Cake (for best results):
• Add 10 kg of Dr.Baker Sponge Cake powder
• With 7 kg fresh eggs and 1.5 kg iced water (essential)
• Adding 500 g of Dr.Baker Noki Peas is recommended for best results
• Beat the ingredients with an electric mixer on high speed for 5–7 minutes
• Bake in an oven at 190 °C for 40–45 minutes
• Pack size: 10 kg
• Shelf life: 12 months from the production date
• Store in a cool, dry, well-ventilated place away from direct sunlight