Guide formulation - BR-05-E

BASF Standard Application Cakes various -Europe

Chocolate Chocolate
Sponge Sponge Sponge
1) 1)
Cake Cake 1 Cake 1

% % %

Wheat flour, type 405 30.58 28.58 25.00

Wheat- or corn starch 20.00 19.00 20.00

Sugar 42.00 39.00 42.00

®
SPONGOLIT Powder Type 5.70 6.70 5.70

Sodium Acid Pyrophosphate, 0.82 0.82 1.00

Sapp 15 / Levall AR 15

Sodium bicarbonate 0.60 0.60 1.00

Salt 0.30 0.30 0.30

- Blend all ingredients in a
Cocoa powder - 5.00 5.00 vessel (all-in-method) and
Total powder mix 100.00 100.00 100.00 whip up for 6 min. at high
speed using wire whisk
(Horbart A 200)
Whole egg 50.00 70.00 60.00 - Baking 190°C, baking
Water 20.00 25.00 20.00 time, approx. 30 min;
500g batter

This document, or any answers or information provided herein by BASF, does not constitute a legally binding obligation of BASF. While the descriptions, designs, data and information ¬contained
herein are presented in good faith and believed to be accurate, they are provided for your guidance only. Because many factors may affect processing or application/use, we recommend that you make
tests to determine the suitability of a product for your particular purpose prior to use. It does not relieve our customers of the obligation to perform a full inspection of the products upon delivery or any
other obligation. The claims and supporting data provided in this publication have not been evaluated for compliance with any jurisdiction’s regulatory requirements and the results reported may not be
generally true under other conditions or in other matrices. Users must evaluate what claims and information are appropriate and comply with a jurisdiction’s regulatory requirements. NO WARRANTIES
OF ANY KIND, EITHER EXPRESS OR IMPLIED, INCLUDING WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE MADE REGARDING PRODUCTS
DESCRIBED OR DESIGNS, DATA OR INFORMATION SET FORTH, OR THAT THE PRODUCTS, DESIGNS, DATA, OR INFORMATION MAY BE USED WITHOUT INFRINGING THE
INTELLECTUAL PROPERTY RIGHTS OF OTHERS. IN NO CASE SHALL THE DESCRIPTIONS, INFORMATION, DATA, OR DESIGNS PROVIDED BE CONSIDERED A PART OF OUR TERM
SAND CONDITIONS OF SALE.
BR-05-E / 1.1 / page 1 from 5 / 10/2012 / Illertissen, Germany

For contact information, and for more information on BASF Personal Care and Human Nutrition products,
please contact our website at: www.newtrition.basf.com

BASF Personal Care & Nutrition GmbH

Europe
89267 Illertissen
Germany
Guide formulation - BR-05-E
BASF Standard Application Cakes various -Europe

Chocolate
Swiss Swiss Swiss
Roll 1 Roll 2 Roll

% % %

Wheat flour, type 405 51.49 38.90 33.90

Wheat- or corn starch - 16.00 16.00

Sugar 34.00 34.00 34.00

®
SPONGOLIT Powder Type 10.00 8.70 8.70

Sodium Acid Pyrophosphate, 0.70 1.20 1.20

Sapp 15 / Levall AR 15

Sodium bicarbonate 0.51 0.90 0.90

Salt 0.30 0.30 0.30

- Blend all ingredients in a
Cocoa powder - - 5.00 vessel (all-in-method) and
Carboxymethylcellulose * 0.50 - - whip up for 12-15 min. at
high speed using wire
®
LAMEMUL K2000K 2.50 - - whisk (Horbart A 200)
Total powder mix 100.00 100.00 100.00 - Baking 250°C, baking
time, approx. 5-7 min;
1000g batter
Whole egg 77.00 103.00 103.00
Water 90.00 65.00 65.00

This document, or any answers or information provided herein by BASF, does not constitute a legally binding obligation of BASF. While the descriptions, designs, data and information ¬contained
herein are presented in good faith and believed to be accurate, they are provided for your guidance only. Because many factors may affect processing or application/use, we recommend that you make
tests to determine the suitability of a product for your particular purpose prior to use. It does not relieve our customers of the obligation to perform a full inspection of the products upon delivery or any
other obligation. The claims and supporting data provided in this publication have not been evaluated for compliance with any jurisdiction’s regulatory requirements and the results reported may not be
generally true under other conditions or in other matrices. Users must evaluate what claims and information are appropriate and comply with a jurisdiction’s regulatory requirements. NO WARRANTIES
OF ANY KIND, EITHER EXPRESS OR IMPLIED, INCLUDING WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE MADE REGARDING PRODUCTS
DESCRIBED OR DESIGNS, DATA OR INFORMATION SET FORTH, OR THAT THE PRODUCTS, DESIGNS, DATA, OR INFORMATION MAY BE USED WITHOUT INFRINGING THE
INTELLECTUAL PROPERTY RIGHTS OF OTHERS. IN NO CASE SHALL THE DESCRIPTIONS, INFORMATION, DATA, OR DESIGNS PROVIDED BE CONSIDERED A PART OF OUR TERM
SAND CONDITIONS OF SALE.
BR-05-E / 1.1 / page 2 from 5 / 10/2012 / Illertissen, Germany

For contact information, and for more information on BASF Personal Care and Human Nutrition products,
please contact our website at: www.newtrition.basf.com

BASF Personal Care & Nutrition GmbH

Europe
89267 Illertissen
Germany
Guide formulation - BR-05-E
BASF Standard Application Cakes various -Europe
Pound English Madeira
3)
Cake Cake Cake1

% % %

Wheat flour, type 405 43.43 44.00 32.32

Wheat- or corn starch 5.00 8.00 23.00

Sugar 48.00 - 42.00

Powdered sugar - 34.00 -

®
SPONGOLIT Powder Type 2.10 1.20 1.60

Sodium Acid Pyrophosphate, 0.62 0.82 0.45

Sapp 15 / Levall AR 15

Sodium bicarbonate 0.45 0.60 0.33

Salt 0.30 0.30 0.30

Skimmed milk powder - 2.10 -

Invert sugar syrup - 2.10 -

- Blend all ingredients in a
Carboxymethylcellulose* 0.10 0.30 - vessel (all-in-method) and
whip up for 4 min. at
®
LAMEMUL K2000K - 1.00 - medium speed using flat
beater (Horbart A 200)
Sorbitol 5.00 -

Total powder mix 100.00 100.00 100.00 - Baking 175°C, baking

time, approx. 60 min;
450g batter; cutting after
Whole egg 48.00 29.00 36.00 20 min
Water - 5.00 6.00
Margarine or oil 48.00 48.00 32.00

This document, or any answers or information provided herein by BASF, does not constitute a legally binding obligation of BASF. While the descriptions, designs, data and information ¬contained
herein are presented in good faith and believed to be accurate, they are provided for your guidance only. Because many factors may affect processing or application/use, we recommend that you make
tests to determine the suitability of a product for your particular purpose prior to use. It does not relieve our customers of the obligation to perform a full inspection of the products upon delivery or any
other obligation. The claims and supporting data provided in this publication have not been evaluated for compliance with any jurisdiction’s regulatory requirements and the results reported may not be
generally true under other conditions or in other matrices. Users must evaluate what claims and information are appropriate and comply with a jurisdiction’s regulatory requirements. NO WARRANTIES
OF ANY KIND, EITHER EXPRESS OR IMPLIED, INCLUDING WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE MADE REGARDING PRODUCTS
DESCRIBED OR DESIGNS, DATA OR INFORMATION SET FORTH, OR THAT THE PRODUCTS, DESIGNS, DATA, OR INFORMATION MAY BE USED WITHOUT INFRINGING THE
INTELLECTUAL PROPERTY RIGHTS OF OTHERS. IN NO CASE SHALL THE DESCRIPTIONS, INFORMATION, DATA, OR DESIGNS PROVIDED BE CONSIDERED A PART OF OUR TERM
SAND CONDITIONS OF SALE.
BR-05-E / 1.1 / page 3 from 5 / 10/2012 / Illertissen, Germany

For contact information, and for more information on BASF Personal Care and Human Nutrition products,
please contact our website at: www.newtrition.basf.com

BASF Personal Care & Nutrition GmbH

Europe
89267 Illertissen
Germany
Guide formulation - BR-05-E
BASF Standard Application Cakes various -Europe
Madeira Marble
Cake 2 Madeira

% %

Wheat flour, type 405 46.58 41.58

Wheat- or corn starch 5.00 5.00

Sugar 43.00 43.00

Powdered sugar - -
®
SPONGOLIT Powder Type 3.50 3.50

Sodium Acid Pyrophosphate, 0.82 0.82

Sapp 15 / Levall AR 15

Sodium bicarbonate 0.60 0.60

Salt 0.30 0.30

)
Cocoa powder² - 5.00

Xanthan gum 0.10 0.10

- Blend all ingredients in a
Carboxymethylcellulose* 0.10 0.10 vessel (all-in-method) and
whip up for 4 min. at
medium speed using flat
Total powder mix 100.00 100.00 beater (Horbart A 200)
Whole egg 41.00 40.00
- Baking 175°C, baking
Water 10.00 10.00 time, approx. 60 min;
Margarine or oil 42.00 40.00 450g batter; after 20 min.
cutting.

This document, or any answers or information provided herein by BASF, does not constitute a legally binding obligation of BASF. While the descriptions, designs, data and information ¬contained
herein are presented in good faith and believed to be accurate, they are provided for your guidance only. Because many factors may affect processing or application/use, we recommend that you make
tests to determine the suitability of a product for your particular purpose prior to use. It does not relieve our customers of the obligation to perform a full inspection of the products upon delivery or any
other obligation. The claims and supporting data provided in this publication have not been evaluated for compliance with any jurisdiction’s regulatory requirements and the results reported may not be
generally true under other conditions or in other matrices. Users must evaluate what claims and information are appropriate and comply with a jurisdiction’s regulatory requirements. NO WARRANTIES
OF ANY KIND, EITHER EXPRESS OR IMPLIED, INCLUDING WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE MADE REGARDING PRODUCTS
DESCRIBED OR DESIGNS, DATA OR INFORMATION SET FORTH, OR THAT THE PRODUCTS, DESIGNS, DATA, OR INFORMATION MAY BE USED WITHOUT INFRINGING THE
INTELLECTUAL PROPERTY RIGHTS OF OTHERS. IN NO CASE SHALL THE DESCRIPTIONS, INFORMATION, DATA, OR DESIGNS PROVIDED BE CONSIDERED A PART OF OUR TERM
SAND CONDITIONS OF SALE.
BR-05-E / 1.1 / page 4 from 5 / 10/2012 / Illertissen, Germany

For contact information, and for more information on BASF Personal Care and Human Nutrition products,
please contact our website at: www.newtrition.basf.com

BASF Personal Care & Nutrition GmbH

Europe
89267 Illertissen
Germany
*Blanose 7HXF ex Aqualon

1)
approx. 20% higher weigh-in
)
² add to 1/3 of the whipped batter
)
³ 200g of raisins and cherries, washed and floured gently mixed to the ready
whipped batter

This document, or any answers or information provided herein by BASF, does not constitute a legally binding obligation of BASF. While the descriptions, designs, data and information ¬contained
herein are presented in good faith and believed to be accurate, they are provided for your guidance only. Because many factors may affect processing or application/use, we recommend that you make
tests to determine the suitability of a product for your particular purpose prior to use. It does not relieve our customers of the obligation to perform a full inspection of the products upon delivery or any
other obligation. The claims and supporting data provided in this publication have not been evaluated for compliance with any jurisdiction’s regulatory requirements and the results reported may not be
generally true under other conditions or in other matrices. Users must evaluate what claims and information are appropriate and comply with a jurisdiction’s regulatory requirements. NO WARRANTIES
OF ANY KIND, EITHER EXPRESS OR IMPLIED, INCLUDING WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE MADE REGARDING PRODUCTS
DESCRIBED OR DESIGNS, DATA OR INFORMATION SET FORTH, OR THAT THE PRODUCTS, DESIGNS, DATA, OR INFORMATION MAY BE USED WITHOUT INFRINGING THE
INTELLECTUAL PROPERTY RIGHTS OF OTHERS. IN NO CASE SHALL THE DESCRIPTIONS, INFORMATION, DATA, OR DESIGNS PROVIDED BE CONSIDERED A PART OF OUR TERM
SAND CONDITIONS OF SALE.
BR-05-E / 1.1 / page 5 from 5 / 10/2012 / Illertissen, Germany

For contact information, and for more information on BASF Personal Care and Human Nutrition products,
please contact our website at: www.newtrition.basf.com

BASF Personal Care & Nutrition GmbH

Europe
89267 Illertissen
Germany