Application: Chiffon Cake, Angel cake, Foam cake Advantages: Consistency quality, excellent taste and aroma, spongy and fluffy texture Storage: Best store in cool and dry place (24-28°c) Avoid Floor and wall contact Pallet:60 bags(15kg) per pallet Recipe for Chiffon Cake Recipe 1 Rio Chiffon Mix(2,000g), Eggs(2,000g), Water(300g), Corn Oil / Cooking Oil(230g) Step 1 – In a mixing bowl, mix Rio Chiffon Mix and eggs using slow speed for one minute Step 2 – Then another 4 minutes using high speed Step 3 – Add in water and continue mixing using high speed for 3 minutes Step 4 – Finally, turn to slow speed to add i corn oil Baking Time 40 mins - Temperature 170°c – top 175°c – bottom
