Application: Muffin, various kind of muffin Advantages: Consistency quality, excellent taste and aroma Storage: Best store in cool and dry place (24-28°c) Avoid Floor and wall contact Pallet:70 bags(10kg) per pallet Recipe 1: Muffins Recipe 1 Royal Muffin Mix(500gm), Eggs(225gm), Vegetable Oil(175gm), Water(50ml) Step 1 – Preheat the oven to 165°c – 170°c. Place baking cups in standard muffin pan. Step 2 – Whisk Muffin mix, water, vegetable oil, eggs until mixture is smooth and well combined. Step 3 – Pour the cake batter into prepared pan. Bake for 20-22 minutes or until skewer inserted into the center comes out clean. Stand 5 minutes in pan before turning onto a wire rack to cool. Pan Size: Inches Standard muffin pan 2″ diameter Jumbo muffin pan 3″ diameter Mini muffin pan 1″ diameter Yield – 1 recipe about 18pcs about 12 pcs about 32 pcs Baking Time 20 – 22 mins 24 – 26 mins 18 – 20 mins Temperature 165°c – top 170°c – bottom 165°c – top 170°c – bottom 165°c – top 170°c – bottom Recipe 2: Muffins Loaf Recipe 2 Royal Muffin Mix(1000gm), Baking Powder(15g), Eggs(400gm), Water(100g), Cooking Oil(250g) Step 1 – Whip Royal Muffin Mix, baking powder, egg and water using high speed for 5 minutes Step 2 – Add in cooking oil and whip at high speed for another 1 minute until well combined Step 3 – Then pour batter into a loaf pan and ready to bake Pan Size: Inches 2 x 5 x 3(L x W x H) Baking time 40 minutes - Mixing Time 6 minutes Temperature 180°c Batter weight/td> 300g
