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[Poland]Powder cake mixture

This mixture is to be used in baking powder cakes. The mixture allows you to bake a high quality pie, distinguished for its volume and rotundity, delicate structure, good sliceability and freshness. How to use: Ingredients - For 1000 grams of final product mixture - 700 g margarine - 170 g eggs - 210 g (4 pc.) total - 1080 g technological loss - 80 g final product mass - 1000 g Melt margarine in a pan. After cooling, add margarine and eggs to mixture. Blend all ingredients for about[...]

Trusted PartnerEurocompany

2019-10-14Details...

[Poland]Powder Cake Concentrate

This mixture is to be used in baking powder cakes. The mixture allows you to bake a high quality pie, distinguished for its volume and rotundity, delicate structure, good sliceability and freshness. How to use: Ingredients - For 1000 g of final product concentrate - 140 g potato starch - 350 g powdered sugar - 210 g margarine - 170 g eggs - 210 g (4 pc.) total - 1080 g technological loss - 80 g final product mass - 1000 g Melt margarine. Blend potato starch, sugar and concentrate.[...]

Trusted PartnerEurocompany

2019-10-14Details...

[Poland]M Universal Mixture

This is a specialized, egg-based mixture for use in production of egg-based pasta. It is a good substitute for natural eggs in the production of pasta which makes for a shorter production process. An important feature is the quick and efficient preparation of egg-based substances using this mixture. One kilogram of mixture is equivalent to about 100 natural eggs. How to use: During production, the mixture is to be used just as natural eggs would be used: 1 part of the mixture for 3 parts[...]

Trusted PartnerEurocompany

2019-10-14Details...

[Poland]S Universal Mixture

This is a specialized, egg-based mixture for use in the production of delicatessen. It serves well in making cheese stuffing, dumpling pies, pancakes, croquettes and dough-boys, potato balls and cheesecakes (both baked and chilled). How to use: During production, the mixture is to be used just as natural eggs would be used: 1 part of the mixture for 3 parts of lukewarm water (for example, 1 kilogram of mixture for 3 litres of water). The final product will be an egg-based substance for further[...]

Trusted PartnerEurocompany

2019-10-14Details...

[Poland]Sponge cake and grease mixture

To be used in baking biscuits such as cupcakes, breads, biscuits and sponge-cake and grease crusts. The mixture allows you to bake a high quality pie, distinguished for its volume and rotundity, delicate structure, good sliceability and freshness. How to use: Ingredients - For 1000 grams of final product mixture - 630 g margarine - 190 g eggs - 225 g (4 pc.) cold water - 75 g total - 1120 g technological loss - 120 g final product mass - 1000 g Melt margarine in a pan. After cooling,[...]

Trusted PartnerEurocompany

2019-10-14Details...

[Poland]Puff pastry mixture

This mixture is meant to be used in baking dainty and exquisite pies characterized by smooth layering with no air pockets and a good bondage of grease. How to use: Puff Pastry Mixture - 2800 g Eggs - 500 g Yeast - 200 g Cold Water - 100 g Special Puff Pastry Margarine - 2300 g Blend all ingredients except margarine at medium speed for two minutes or at high speed for one minute. The dough should be of similar consistency to margarine. Roll dough into a square of 40 by 40 centimetres,[...]

Trusted PartnerEurocompany

2019-10-14Details...

[Poland]Pudding cream to be served chilled

This cream mixture allows you to quickly prepare a pudding-type filling for rolls, doughnuts, puff pastries and cakes. It blends with greases and fats very well, can also be chilled and baked. It is characterized by a high level of stability, a stiff structure, a smooth and uniform consistency. Serves well as a base for all types of creams: puddings, greasy and semi-greasy creams, fillings for ├ęclairs, napoleons and Carpathian pies. How to use: Pudding Cream: 350 g - 400 g Cold water (preferably[...]

Trusted PartnerEurocompany

2019-10-14Details...

[Poland]Sponge cake and grease concentrate

This substance allows you to bake and produce pastries using a simplified technique. In only a few minutes, you can bake cupcakes, breads, biscuits and sponge-cake crusts. Using our emulsifying, airing and stabilizing product guarantees a high quality pie, distinguished for its volume and rotundity, delicate structure, good sliceability and freshness. How to use: Ingredients - For 1000 g of final product concentrate - 95 g wheat flour - 345 g powdered sugar - 190 g margarine - 190 g Eggs[...]

Trusted PartnerEurocompany

2019-10-14Details...

[India]Mango Pulp

We are pleased to introduce ourselves as manufacturers of processed fruit such as canned Mango pulp. We take great care while selecting, processing and packaging our food products to ensure that only the very best reaches consumers across the world. Plant The machineries we are using in the manufacturing process are pulper, spiral flow, cold pulp tank, retorts, seamer, reformer, de-aerator, and standardisation tank, fruit washer, boiler, etc. The building and the machinery meet the standards[...]

2019-10-14Details...

[India]Guava Pulp

We are pleased to introduce ourselves as manufacturers of processed fruit such as, canned guava pulp (pink & white), puree. We take great care while selecting, processing and packaging our food products to ensure that only the very best reaches consumers across the world. Packing: Pink and white guava pulp are packed in a10 ots cans and each carton contains 18.6 kgs of pulp (6 cans of 3.1 kgs each). Plant capacity The designed plant capacity is to manufacture 300 containers of canned[...]

2019-10-14Details...