| 摘要 |
<p>A cake mix comprises 20-30 (24-28) % margarine, 15-30 (20-30) % eggs, 15-30 (20-30) % sugar or sugar substitute, 15-25 (17-21) % wheat flour or flour substitute, 2-7.5 (2-6)% wheat starch, 0.3-1.0 (0.5-0.9) % rising agent, 0-0.6 (0.2-0.4) % salt and 0-0.5 (0.05-0.2)% flavourings, by wt. - The margarine is pref. a cream margarine based on animal and/or vegetable oils and fats, together with dry milk components, with a fat content of at least 80% and a moisture content of at most 16 wt.%, a rising m.pt. of 30-35 deg.C +/- 1.5 deg.C, a percentage of solid fat at 20 deg.C of 15-25 wt.%, a content of free fatty acids of at most 0.20 wt.% and a peroxide number of at most 2 meq/kg.</p> |
