It can make cake billet, square billet, pro-packaged cake, do not need to add sponge cake oil. It is easy to operate, the chiffon cake's texture is fine, has good moisture and good taste. This product also can prolong storage shelf life.

Production scope: roll cake, triangle cake, naked cake, cake base, etc
Shelf life: 12 months
Product specifications: 5kg/ bag, 25kg/ bag

Production process:
1.Water 200g, egg 1200g, Chiffon cake premix powder 1000g, salad oil 280g;
2.Stir the heated egg mixture (35℃ in summer and 40℃ in winter) at medium speed for 30 seconds;
3.Add Chiffon cake premix powder, stir evenly at medium speed for 1 minute, and stir quickly for about 3-4 minutes, batter proportion 0.37%-0.39%;
4.On medium speed for 30 seconds, slowly add salad oil, stir well and then bake.
5.Adjust baking time and temperature according to different filling modulus and oven performance. It is recommended to add 450 grams of 8-inch cake billet:
6.Upper heat 175℃, lower heat 165℃, baking time about 35 minutes.