Basic cakes with long lasting softness and humidity.
High volume fluffy sponge cakes, custard cakes and soft cookies.
Crown shaped classical American muffins. Good retention of chocolate chips and fruit pieces. Suitable also for pound cakes with "crack". Oil based.
"American Muffins" with chewy semi-dense texture. Suitable also for pound cake production. Good retention of chocolate chips and fruit pieces. Oil+fat based.
Semi-dense pound cakes and muffins, with "short" texture, improved "bite" and reduced oiliness. Oil+fat based.
Soft corn muffins with crown shape. Suitable also for corn pound cakes.
Rich chewy brownies with dense texture and enhanced humidity.
Dense cakes with close spongy "short" texture and improved slice stability.
Cakes and muffins with lower sweetness and semi-dense texture.
Cakes and muffins with reduced amount of sugar and lower sweetness. Soft version.
Egg-free cakes and muffins with semi-dense texture.
Industrial cakes which do not contain synthetic preservatives, emulsifiers, stabilizers, chemical antioxidants or trans fats.
Cakes which are filled with chocolate or jam, before baking. Good retention of the filling during baking. Suitable mainly for filled muffins and pound cakes.
Basic recipe for layer cake production.
Suitable for the production of filled and coated products like "Chocopie".
A basic pre-mix for the simplified production of long life cakes and muffins.