Professional baking reaches new heights

Professional baking reaches new heights

Supreme Cake Flour has launched Supreme Hi-Ratio – a specialised high-ratio cake wheat flour that will meet your bakery’s high expectations and ultimately exceed them.

The new product offers a range of significant benefits that will translate into profits for your operation. Some of the benefits of this high-ratio flour include:

• Supreme Hi-Ratio flour is purposed for high-ratio cakes (high sugar content cakes) and is ideal in that it allows for higher water, sugar and fat addition.

• The flour has a lower gelatinisation temperature than normal cake flour, which creates a finer crumb and a lighter texture when eaten.

• The flour is finer in granulation than normal cake flour, which allows for better particle dispersion and results in a finer crumb and a lighter texture.

• The flour, due to the chlorination process, has a whiter colour than standard cake flour, which imparts better visual appeal to sponge cakes (brighter and whiter) and other chemically-raised, cake-like products where a light texture is desired.

“The flour has a lower gelatinisation temperature than normal cake flour, which creates a finer crumb and a lighter texture when eaten”

Established in 1919, Supreme has grown steadily to become one of South Africa’s most loved and trusted flour brands for professional and home bakers alike. Known and respected for its consistent quality, expertise and service, they’ve formed valuable and ongoing partnerships with the country’s leading chefs, bakeries and retailers. Supreme means consistently perfect baking and cooking results, time after time. BR

DID YOU KNOW?

Baking academy for the next generation

Supreme launched its Siyabhaka Academy in 2019 and the state-of-the-art facility opened its doors to a first intake group of 12 aspiring young bakers in March of that year! Aligned with, and critical to the RCL Foods baking growth strategy, the academy will develop these school leavers over 18 months of theory and inbakery training into a new breed of highly employable young baking professionals.

Supreme Flour – www.supremeflour.co.za

Chocolate cake recipe

Ingredients

1 000g Hi-Ratio cake flour

100g Cocoa powder

800g Sugar

5g Salt

50g Baking powder

800g Eggs

700g Water

10ml Vanilla essence

100g Ovalette

Method:

• Mix wet ingredients, except the Ovalette, together for one minute.

• Sift dry ingredients together and add to wet ingredients. Mix slowly for one minute till combined.

• Add the Ovalette and mix at high speed for 8 to 10 minutes.

• Bake at 160°C for 45 minutes for a 500g cake, or 25 minutes for 200g cakes.