Additional information
| Units Per Case | 25 Kg |
|---|---|
| Unit Weight | 1 Kg and 5 Kg |
| Shelf Life Storage | 180 |
| Contains Allergens | CONTAIN WHEAT AND MILK.MAY CONTAIN TRACES OF SOYA. |
| Ingredients | Premix, Water, Oil |
| Quantity | 1000 g, 500 g, 200 g |
WhisknCrumb Egg Free Chocolate Muffin Premix
- Place Egg Free Chocolate Muffin Premix, Water and Oil in a mixing bowl attached with proper attachment and mix at slow speed for 1 minute.
- Scrape the batter and Mix at Medium speed for 2 to 3 minutes.
- Scale the batter in well- greased moulds .
- Bake at 170° to 180°C for 30-35 minutes .
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