Mousse Powder ( Neutral )

Convenient mousse premix, easy to made a mousse cake with our neutral mousse powder,
just mix together warm milk (60’C) with neutral mousse powder and semi whipped cream,
it able to add in the flavouring or fruit puree to made you prefer, simple and easy.
We also provide chocolate, cappuccino, pineapple and tiramisu mousse powder.

EGG FREE HEALTHY CAKE MIX

  1. Warm up the emulsifier, softener, oil and margarine until dissolve, then mix it with Egg Free. Add in 2/ 3 of water, then stir for 3 minutes.
  2. Balance of water and mix it medium speed to high speed for another 3 minutes.
  3. Baking Temperature is +-180°C for +-30 minutes.
Packing= 1kg/ 3.6 kg



Durian Custard Powder

Durian Custard Powder Mix together the milk with custard powder. Pour in the Whipping Cream after whip  (soft pick). Mix well for all and keep inside the chiller for few hour before use.

Forenice-450gm

frosting dust -500gm

green tea powder -1kg, 15kg

snow powder -1kg

Vanilla Flavouring Powder Grade A - 1kg, 15kg

collagen yogurt mousse - 1kg, 15kg

SPONGE CAKE PREMIX

  1. Mix Trans Sponge Premix, whole egg, water and vanilla flavouring paste in high speed for 10 minutes.
  2. Then fold in margarine or melted butter and mix it well.
  3. Baking Temperature is +-170°C for +-35 minutes.
Packing= 3kg/ 25 kg

CHOCOLATE SPONGE CAKE PREMIX

  1. Mix Trans Chocolate Sponge Cake Premix, whole egg and water in high speed 8 minutes.
  2. Lastly add in cooking oil and mix it well.
  3. Baking Temperature is +-180°C for +-30 minutes.
Packing= 3kg/ 25 kg

AMERICAN BROWNIE PREMIX

  1. Mix salt butter 600gm, sugar 1000gm, Trans American Brownie Premix 500gm, whole egg 800gm, fresh milk 500gm, medium protein flour 600gm, blend it with K-Beater for 10 minutes.
  2. Baking Temperature is +-170 C (up)-150°C (down) for +-40 minutes.
Packing= 3kg/ 25 kg

CHOCOLATE SPONGE CAKE PREMIX

  1. Mix Trans Banana Cake Premix and whole egg in high speed for 10 minutes.
  2. Then add mashed banana into step 1 and stir it in medium speed for 5 minutes. Lastly add in cooking oil and stir it well.
  3. Baking Temperature is+-180°C for +-30 minutes.
Packing= 3kg/ 25 kg

CHIFFON CAKE PREMIX

  1. Mix Trans Chiffon Cake Premix, whole egg, egg white and fresh milk in high speed for 8 minutes.
  2. Turn in low speed for another 3 minutes. Add in salad oil and stir it well.
  3. Baking Temperature is +-180°C for +-15 minutes.
Packing= 3kg/ 25 kg

MUFFIN CAKE PREMIX

  1. Mix Trans Muffin Cake Premix, whole egg, water and fresh milk evenly for 4 minutes.
  2. Then add in cooking oil and mix it well.
  3. Baking Temperature is +-190°C for +-25 minutes.
Packing= 3kg/ 25 kg

CHOCOLATE SPONGE CAKE PREMIX

  1. Mix it Trans Cup Cake Premix 850gm, egg 500gm, water/ fresh milk 100gm whip. 5 minutes high speed and 5 minutes medium speed.
  2. Then add in butter (melted) 500gm stir well. Then fill into paper cup and bake. 
  3. Baking Temperature is +-160°C -150°C for +-30 minutes.
Packing= 3kg/ 25 kg

BUTTER CAKE PREMIX

  1. Beat butter or margarine evenly. Then add in Trans Butter Cake Premix whole egg and mix in medium speed for 10 minutes.
  2. Lastly put in Trans Butter Flavouring Paste and stir it well.
  3. Baking Temperature is +-160°C for +-40 minutes.
Packing= 3kg/ 25 kg

BISCUIT PREMIX (BUTTER COOKIES)

  1. Mix Trans Biscuit Premix, butter or margarine and vanilla flavouring paste in low speed for 1-2 minutes.
  2. Baking Temperature is +-200°C for +-10-20 minutes.
Packing= 3kg/ 25 kg

POTATO BREAD PREMIX

  1. Mix all ingredient together for 10-15 minutes.
  2. Trans Potato Bread Premix 2000gm, whole egg 400gm ( 8 no’s), water @fresh milk 800gm, yeast 40gm, margarine @butter 250gm and softening 100gm.
  3. Baking Temperature is +-200°C for +-25 minutes.
Packing= 3kg/ 25 kg

PANDAN LAYER CAKE PREMIX

  1. Heat water, then add in sugar and stir it well.
  2. Add in coconut milk into step 1 and mix it well.
  3. Lastly add it Pandan Layer Cake Premix and boil it.
Packing= 500gm/ 25 kg

YAM LAYER CAKE PREMIX

  1. Steam Yam until soft.
  2. Put in water, sugar, coconut, Trans Yam Layer Premix and yam paste into step 1.
  3. Then put the mixture into double boiled and cook in 30 minutes. Cut sponge cake into layers,  then add in yam mixture.
Packing= 500gm/ 25 kg

TIRAMISU MOUSSE POWDER

  1. Mix up Trans Tiramisu Premix and water.
  2. Add mixture Tiramisu Premix into whipped cream and mix it well.
Packing= 1 kg

CAPPUCCINO MOUSSE POWDER

  1. Mix up Trans Cappuccino Premix and water.
  2. Add mixture Cappuccino Premix into whipped cream and mix it well.
Packing= 1 kg

CHOCOLATE MOUSSE POWDER

  1. Mix up Trans Chocolate Premix and water.
  2. Add mixture Chocolate Premix into whipped cream and mix it well.
Packing= 1 kg

SURABAYA CAKE PREMIX

  1. Blend ingredients butter and plain flour for 10 minutes with K-BEATER medium speed.
  2. Add mixture Trans Surabaya Premix slowly into step (5-6 times) for 3 minutes.
  3. Baking Temperature is +-170°C for +-30 minutes.
Packing= 3 kg/ 25 kg

CRYSTAL JELLY PREMIX

  1. Heat glucose syrup and water until boil. Then add into Trans Crystal Jelly Premix and mix it well. Steam mixture until “ See Though/ Transparent ”.
  2. Weigh mixture 40gm in +-70°C and put in 10gm bun filling as filling.
  3. Make the mixture in mould shape and put in chiller to keep cool.
Packing= 3 kg/ 25 kg