Products :

  • Hi Sponge V

    Hi Sponge V : Premium Premix For High Quality Vanilla Sponge
    Ingredients Qty.
    Hi Sponge V 1000 g
    Water 150 ml
    Eggs 13-15 (700 g)
    • Place water, egg and 1 kg HI SPONGE V in a mixing bowl and whisk at slow speed for 1 minute
    • Scrape the batter and whisk at medium speed for 4 minutes
    • Scale the batter into well-greased cake mould
    • Bake at 180°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

  • Hi Sponge C

    Hi Sponge C : Premium Premix For High Quality Chocolate Sponge
    Ingredients Qty.
    Hi Sponge C 1000 g
    Water 150 ml
    Eggs 10-12 (550 g)
    Oil 50 g (55 ml)
    • Place water, egg and 1 kg HI SPONGE C in a mixing bowl and whisk at slow speed for 2 minutes
    • Scrape the batter and whisk at medium speed for 5 minutes
    • Add oil and mix for 2 minute 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

  • Hi Sponge 80 RGD

    Hi Sponge 80 RGD
    Ingredients Qty.
    Hi Sponge 80 RGD 1000 g
    Eggs 7-9 (400 g)
    Water 250 ml
    • Place water, egg and 1 kg HI SPONGE 80 RGD in a mixing bowl and whisk at slow speed for 1 minute
    • Scrape the batter and whisk at high speed for 5 to 7 minutes
    • 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

  • Premium EMMV

    Premium EMMV : Muffin Mix For Delicious Vanilla Muffin With Egg
    Ingredients Qty.
    Premium EMMV 1000 g
    Eggs 7-9 (400 g)
    Water 270 ml
    Oil/Butter 330 g (365 ml)
    • Place 1 kg PREMIUM EMMV, water, egg and oil in a mixing bowl and whisk at low speed for 1 minute
    • Scrape the batter and whisk at medium to high speed for 3 to 5 minutes
    • Scale the batter into well-greased muffin mould
    • Bake at 190°C for 25 to 30 minutes

    Packing Size :

    1 kg X 25 (Bag)

    Shelf Life :

    9 months

    Storage :

    Store in a cool and dry place

    Packaging :

    Pouch

  • Premium EMMCH

    Premium EMMCH : Muffin Mix For Delicious Chocolate Muffin With Egg
    Ingredients Qty.
    Hi Sponge C 1000 g
    Eggs 7-9 (400 g)
    Water 270 ml
    Oil/Butter 400 g (440 ml)
    • Place 1 kg PREMIUM EMMC, water, egg and oil in a mixing bowl and whisk at low speed for 1 minute
    • Scrape the batter and whisk at medium to high speed for 3 to 5 minutes
    • Scale the batter into well-greased muffin mould
    • Bake at 190°C for 25 to 30 minutes

    Packing Size :

    1 kg X 25 (Bag)

    Shelf Life :

    9 months

    Storage :

    Store in a cool and dry place

    Packaging :

    Pouch

  • Hi Brownie 38

    Hi Brownie 38 : Premix For Egg Brownie
    Ingredients Qty.
    Hi Brownie 38 1000 g
    Eggs 3-4 (170 g)
    Water 120 ml
    Oil/Butter 200 g (220 ml)
    • Place water, egg and HI BROWNIE 38 in a mixing bowl and whisk at high speed for 1 minute
    • Scrape the batter and whisk at high speed for 3 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°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