For a lightweight and fluffy recipe, use 3% of baking powder, that is, 30g for 1kg of flour with no baking powder.
The flour composition is the same in both bags, the only difference is the packaging material. The environmental damage caused by paper bags is smaller when compared to plastic bags, as their decomposition time is much lower, about 3 to 6 months. Plastic bags take about 400 years to decompose. Flour is better stored in paper bags at home, and product contamination occurs less frequently when using paper bags.
Both types of cake mix have the same purpose: help our consumers make fluffy delicious cakes, the only difference is in their baking instructions.
Finna Cake Mixes require the addition of milk, eggs and margarine, as indicated on each pack.
Finna Mr. Cake Mixes require the addition of water or milk only, as indicated on each pack.
Finna Type 1 Wheat Flour: 120 days from manufacture.
Finna Wheat Flour with Baking Powder: 120 days from manufacture.
Finna Cake Mixes: 180 days from manufacture.
Finna Mr. Cake Mixes: 180 days from manufacture.
Finna Cake Mixes in orange, corn and vanilla flavors may contain egg and milk, wheat and soybean products.
Finna Cake Mixes in brownie flavor contain milk, wheat and soybean products. They may contain egg.
Finna Cake Mixes in chocolate flavor contain milk, wheat and soybean products. They may contain egg.
Finna Mr. Cake Mixes in orange and vanilla flavors contain milk, wheat and soybean products. They may contain egg.
Finna Mr. Cake Mixes in chocolate flavor contain milk, wheat and soybean products. They may contain egg.
Finna Wheat Flour Type 1 and with Baking Powder:
Our flours have no intentional addition of soy or milk or their derivatives, nor in the equipment in which we process the flours also are not processed other products that contain soy or milk or its derivatives; Therefore, the presence of soy or milk is not expected, nor even traces of these
No soybean or milk, or their products, are intentionally added to our flours, and the equipment used in flour processing are not used with other products containing soybean or milk, or their products; therefore, the presence of soybean or milk is not expected, nor even traces of soybean or milk.
It is a disease caused by a reaction to gluten that occurs in people (children or adults) who are genetically predisposed. These individuals present a serious alteration in the small intestine that prevents gluten absorption.
Each 100g of wheat flour should contain at least 4.2mg (milligrams) of iron and 150mcg (micrograms) of folic acid. These amounts of iron and folic acid correspond to 30% and 75%, respectively, of the RDI (Reference Daily Intake) for adults. These are the minimum amounts for flour to be considered “fortified”. NOTE: 1 mcg = 1 milligram divided by 1,000.
Foods that contain wheat, oat, barley, malt and rye and/or their products in their composition. All our products contain gluten.
Gluten is the combination of two groups of proteins: gliadins and glutenins, which are found in grains of wheat, barley, rye, etc. - more precisely in the endosperm, the nutritious reserve of the plant embryo. When we add water to the wheat flour and begin to mix this dough, glutenin molecules form a network attached to gliadin molecules. This is how gluten develops. It makes dough more elastic to be handled and resistant not to burst when stretched, as it occurs with bread and pasta.
The types of flour can be defined according to the application of the final product: bread flour, cookie flour, and pastry flour, which is directly linked with the type of wheat (soft, semi-hard, hard, etc.). They can also be classified according to the flour extraction rate (IN nº 8, of 3/6/05, MAPA) as: Flour Type 1 (max. ash content: 0.8%), Flour Type 2 (max. ash content: 1.4%) and whole wheat flour (max. ash content: 2.5%).