Products :

  • Hi Sponge Concentrate V

    Hi Sponge Concentrate V : Concentrate For Vanilla Sponge With Egg
    Ingredients Qty.
    Hi Sponge Conc. V 1000 g
    Refined Flour 6400 g
    Sugar 6000 g
    Eggs 130-155 (7000 g)
    Water 2000 ml
    Oil 500 g (550 ml)
    Gel 360 g
    • Place egg in a mixing bowl and whisk at medium speed for 5 minute
    • Add the cake gel and mix with whisk at medium speed for 1 minute
    • Add HI SPONGE CONCENTRATE V, flour and water and mix at slow speed for 1 minute
    • Scrape the batter and whisk at high speed for 5 minutes
    • Add oil and mix at slow speed for 1 minute
    • 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 :

    12 months

    Storage :

    Store in a cool and dry place

    Packaging :

    Pouch

  • Hi Sponge Concentrate CH

    Hi Sponge Concentrate CH : Concentrate For Chocolate Sponge With Egg
    Ingredients Qty.
    Hi Sponge Conc. CH 1000 g
    Refined Flour 2500 g
    Sugar 2500 g
    Eggs 55-65 (3000 g)
    Water 500 ml
    Oil 300 g (330 ml)
    • Place water, egg and sugar in a mixing bowl and whisk at slow speed for 1 minute
    • Add HI SPONGE CONCENTRATE CH and flour and mix at slow speed for 1 minute
    • Scrape the batter and whisk at high speed for 3-4 minutes
    • Add oil and mix at slow speed for 1 minute
    • 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 :

    12 months

    Storage :

    Store in a cool and dry place

    Packaging :

    Pouch