Muffin-Mix Gluten Free - a gluten-free mix for baking muffins (cupcake) and cake bases light-coloured, but also for a rondo sponge cake. 

Advantages when using the mix:

• universal (versatile) possibilities of use
• optimal consistency of the dough 
• easy and reliable baking

Quality advantages:

• natural and pleasant colour of the cake base
• very good and pleasant taste
• long-lasting freshness

Recipe per 2,000 g of dough: Muffin-Mix Gluten Free (1000g), fresh eggs (500 g), vegetable oil (350 g), drinking water (150 ml). Mixing time: 3 min, unit weight: 70 - 80 g, baking temperature: 180 °C, baking time: 20 – 25 min

Instructions: Mix all the ingredients together until to get a smooth mixtures, and then put the mixture into muffin cases, or a cake tin and bake. After three minutes of baking, bake-steam it by closing off the steam exhaust.

Possibilities: You can add anything into the mixture, that is normal in confectionery production, providing its a gluten-free ingredients, for example fruits, raising, chocolate chips, almonds, nuts, pistachios etc. All these ingredients can be added directly to the mix or they can be placed on top of the muffins. If you are placing heavy ingredients into the mix, the dough should be slightly thicker. Icing or decorating of the surface can finish the overall look.  

Allergy advice: Milk and dairy products (including lactose).

Recommended dosage 100%.

Ingredients: sugar, potato starch, modified starch (E1414 - potato), palm fat, powdered whey, rising agent (E450, E500), emulsifier (E481, E472e, E472b, E475), salt, aroma, thickening agent (E415), glucose syrup, skimmed powdered milk.

Made in Germany