A great advantage of using Sandra VELVET is the simple preparation of the corpus. Due to its specific color, it is suitable for American "Red Velvet" style products. It is possible to use it independently with just finishing the surface, as is the case, for example, with "Cupcakes" products. Rolled sheets from Sandra VELVET are flexible and flexible. Corpuses made of this substance are juicy, have a compact and smooth surface.
Ingredients: sugar, wheat flour , dried eggs , raising agent (E450, E500), cocoa, color (E120, E172), salt, aroma
Velvet cake body: 500 g of Sandra Velvet, 325 g of water, 90 g of oil
Velvet sheets: 500g of Sandra Velvet, 267.5g of water, 90g of oil, 80g of egg liquid content
Velvet cookies: 500 g of Sandra Velvet, 180 g of butter, 100 g of chocolate drops, 50 g of sugar
Nutritional values in 100 g: energy 1621 kJ/388 kcal, fat 4.6 g (of which saturated 1.4 g), carbohydrates 76.5 g (of which sugars 47.4 g), fiber 1.7 g, protein 9.5 g, salt 1.1 g
