Our Muffin Batters deliver great taste; texture and superior performance. Coupled with easy preparation; means that operators have the flexibility to produce any size muffin to suit their operation (bake time will be dependent on the size of liner used).
ALLERGENS:
Not suitable for people with wheat (gluten); egg; cow’s milk; soya; peanuts; tree nuts allergies
PRODUCT HANDLING GUIDE:
Store muffin bags at -18°C or below. Defrost at room temperature (+/-3 – 4 hours out of case) or overnight in refrigerator (3-4°C). Do not defrost in warm water. Do not re-freeze product. Place grease-proof muffin liners in muffin trays. Cut corner tip (2cm from edge) of muffin bag with sharp scissors. Pipe batter into muffin cases in a muffin tray; ¾ full (+/- 80g). Pre heat oven to 180°C. Bake for 23-27 minutes (depending on size of muffins) or until golden brown. Muffins are ready when they have formed a uniform peak; are golden brown and bounce back when pressed lightly. Allow muffins to cool for 20 minutes. Baked shelf life one day.
INGREDIENTS:
Sugar; Wheaten flour (Gluten); Whole egg pulp; Vegetable oil (Sunflower) (Antioxidants (Tocopherols (E306); Citric acid (E330));Water; Caramel chips (Sugar; Hydrogenated Vegetable fat (Palm kernel); Maltodextrin; Soya powder; Whey powder (Cow’s milk); Emulsifier (Soya E322)); Flavouring; Colourant (E160c); Salt); Modified Corn starch; Humectant; Whey powder (Cow’s milk);Raising agents (E500;E541;E341ii; Salt; Emulsifier: Water; Humectant (E405); Emulsifiers (E471; E477; E435); Sugar; Stearic acid (E570); Preservatives (Potassium Sorbate (E202);Potassium hydroxide (E525); Sodium Benzoate (E211)); Sodium phosphate (E450a); Flavouring; Stabiliser (E466).
ALLERGENS:
Not suitable for people with wheat (gluten); egg; cow’s milk; soya; peanuts; tree nuts allergies
PRODUCT HANDLING GUIDE:
Store muffin bags at -18°C or below. Defrost at room temperature (+/-3 – 4 hours out of case) or overnight in refrigerator (3-4°C). Do not defrost in warm water. Do not re-freeze product. Place grease-proof muffin liners in muffin trays. Cut corner tip (2cm from edge) of muffin bag with sharp scissors. Pipe batter into muffin cases in a muffin tray; ¾ full (+/- 80g). Pre heat oven to 180°C. Bake for 23-27 minutes (depending on size of muffins) or until golden brown. Muffins are ready when they have formed a uniform peak; are golden brown and bounce back when pressed lightly. Allow muffins to cool for 20 minutes. Baked shelf life one day.
INGREDIENTS:
Sugar; Wheaten flour (Gluten); Whole egg pulp; Vegetable oil (Sunflower) (Antioxidants (Tocopherols (E306); Citric acid (E330));Water; Caramel chips (Sugar; Hydrogenated Vegetable fat (Palm kernel); Maltodextrin; Soya powder; Whey powder (Cow’s milk); Emulsifier (Soya E322)); Flavouring; Colourant (E160c); Salt); Modified Corn starch; Humectant; Whey powder (Cow’s milk);Raising agents (E500;E541;E341ii; Salt; Emulsifier: Water; Humectant (E405); Emulsifiers (E471; E477; E435); Sugar; Stearic acid (E570); Preservatives (Potassium Sorbate (E202);Potassium hydroxide (E525); Sodium Benzoate (E211)); Sodium phosphate (E450a); Flavouring; Stabiliser (E466).