Golnan Tegral Moist Chocolate Cake Premix

The standard formula balances 1,000g Tegral Moist Chocolate premix, 350g whole eggs, 300g vegetable oil, and 225g water. Processing mandates mixing all ingredients for 2 minutes on low speed to hydrate powders, followed by 3 to 4 minutes on medium speed to yield a glossy, aerated batter ready for scaling.

For individual muffins (60-80g scaling), bake at 180°C to 190°C for 25-30 minutes. For large loaf cakes or cake rounds (400-800g scaling), lower oven heat to 160°C-170°C for 40 to 50 minutes. This ensures full thermal center penetration without crust burning, yielding an ideal domed crown.

Tegral integrates specialized pregelatinized starches and functional hydrocolloids engineered to establish an elevated yield stress in the unbaked batter. This rheological suspension holds dense chocolate drops, nuts, or fruit morsels perfectly suspended, neutralizing gravity-induced sedimentation during initial oven thermalization.

Puratos' anti-staling enzyme system actively cleaves starch branches, preventing amylopectin recrystallization (retrogradation) over extended aging. Simultaneously, moisture-binding hydrocolloids entrap water molecules within the crumb, eliminating moisture migration and ensuring long-lasting soft elasticity in barrier-wrapped retail cakes.

Tegral premixes are cased in robust multi-wall 10kg and 15kg kraft sacks incorporating a high-barrier polyethylene inner liner. This multi-layer construction protects against ambient humidity, powder clumping, and cocoa lipid oxidation, maintaining free-flowing powder consistency for 12 months.

Industrial wholesale procurement begins at a 1-metric-ton entry threshold. In standard pallet configurations, 100x120cm pallets carry 50 to 60 sacks (600kg to 900kg net total), cross-stacked and heat-shrink wrapped for secure transit via enclosed transport carriers.

Yes; up to 20% to 25% on premix weight of bake-stable chocolate drops, toasted walnut pieces, or dried cherries can be folded into the batter. Inclusions should be blended during the final 30 seconds of low-speed mixing to distribute evenly without overworking the gluten matrix.