Products :

  • All Time VA

    All Time VA: Premix For Egg Free Vanilla Sponge
    Ingredients Qty.
    All Time VA 1000 g
    Water 520 ml
    Oil 50 g (55 ml)
    Gel 15 g
    • Place water and cake gel in a mixing bowl and whisk at high speed for 1 minute
    • Add 1 kg ALL TIME VA premix and whisk at slow speed for 1 minute
    • Scrape the batter and whisk at high speed for 4 minutes
    • Add oil and whisk for up to 1 min at slow speed
    • Scale the batter into well-greased mould
    • Bake at 170°C for 30 to 35 minutes

    Packing Size :

    1 kg X 25 (Bag)

    Shelf Life :

    9 months

    Storage :

    Store in a cool and dry place

    Packaging :

    Pouch

  • All Time CH

    All Time CH: Premix For Egg Free Chocolate Sponge
    Ingredients Qty.
    All Time CH 1000 g
    Water 520 ml
    Refined Oil 60 g (67 ml)
    • Place water and ALL TIME CH in a mixing bowl and whisk at high speed for 1 minute
    • Scrape the batter and whisk at high speed for 5 minutes
    • Add oil and whisk for up to 1 min at slow speed
    • Scale the batter into well-greased cake mould
    • Bake at 170°C for 35 to 40 minutes

    Packing Size :

    1 kg X 25 (Bag)

    Shelf Life :

    9 months

    Storage :

    Store in a cool and dry place

    Packaging :

    Pouch

  • All Time XL

    All Time XL : Egg Free Cake Mix
    Ingredients Qty.
    All Time XL 1000 g
    Water 550 ml
    Oil 50 g (55 ml)
    • Place water, ALL TIME XL in a mixing bowl and whisk at slow speed for 1 minute
    • Scrape the batter and whisk at high speed for 4 minutes
    • Add oil and whisk for up to 1 min at slow speed
    • Scale the batter into well-greased cake mould
    • Bake at 180℃ for 35 to 40 minutes

    Packing Size :

    1 kg X 25 (Bag)

    Shelf Life :

    9 months

    Storage :

    Store in a cool and dry place

    Packaging :

    Pouch

  • GLX V

    GLX V : Egg Free Cake Mix
    Ingredients Qty.
    GLX V 1000 g
    Water 550 ml
    Oil 50 g (55 ml)
    • Place water, GLX V in a mixing bowl and whisk at slow speed for 1 minute
    • Scrape the batter and whisk at high speed for 4 minutes
    • Add oil and whisk for up to 1 min at slow speed
    • Scale the batter into well-greased cake mould
    • Bake at 180℃ for 35 to 40 minutes

    Packing Size :

    1 kg X 25 (Bag)

    Shelf Life :

    9 months

    Storage :

    Store in a cool and dry place

    Packaging :

    Pouch

  • GLX Super V

    GLX Super V : Premium Premix For Vanilla Sponge
    Ingredients Qty.
    GLX Super V 1000 g
    Water 550 ml
    Oil 50 g (55 ml)
    Gel 20 g
    • Place water and cake gel in a mixing bowl and whisk at high speed for 1 minute
    • Add 1 kg GLX SUPER V to above mix and whisk at slow speed for 1 minute
    • Scrape the batter and whisk at high speed for 4 minutes
    • Reduce the mixing speed and pour the required quantity of oil into the batter and whisk at slow speed for 1 minute
    • Scale the batter into well-greased cake mould
    • Bake at 170℃ for 30 to 35 minutes

    Packing Size :

    1 kg X 25 (Bag)

    Shelf Life :

    9 months

    Storage :

    Store in a cool and dry place

    Packaging :

    Pouch

  • GLX Super C

    GLX Super C : Premium Premix For Chocolate Sponge
    Ingredients Qty.
    GLX Super C 1000 g
    Oil/Butter 50 g (55 ml)
    Water 500 ml
    • Place GLX SUPER C, oil and water in a mixing bowl and whisk at slow speed for 1 minute
    • Scrape the batter and whisk at high speed for 5 minutes
    • Scale the batter into well-greased cake mould
    • Bake at 170℃ for 30 to 35 minutes

    Packing Size :

    1 kg X 25 (Bag)

    Shelf Life :

    9 months

    Storage :

    Store in a cool and dry place

    Packaging :

    Pouch