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Doctoring Commercial (Oil and water only) cake mixes?

post #1 of 7
Thread Starter 

Hi Everyone,

 

I have searched through the entire internet and have not been able to figure this out.

 

I have several "The Cake Mix Doctor" books and want to try them out but my only problem is that I have cake mixes that state to add "oil and water only". I asked my sale rep lady at the bulk store that sells them and she said the eggs are already included in the mix and there is no need to add eggs.

 

But, my question is, if I have a recipe that calls for 3 eggs in the book, should I add them any way or do I really have to use a store bought cake mix that requires to add eggs in the mixture?

 

I have about 8 boxes of cake mix that have the eggs already in the mix. I would sure hate the see them go to waster.

 

Can these mixes be doctored?

 

 

Worried to Death!

 

-Chrysty

post #2 of 7
Of course they can be! I wouldn't add 3 eggs, but if it calls for 3, leave it, but if it calls for 4, or 5, add 1 or 2. I would also use milk instead of water. Or whatever it calls for. Just assume their are 3 eggs in there.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #3 of 7

By law, a complete list of ingredients present is required in both Canada and the USA.  Ditto for nutritional information, which would confirm the presence of egg by telling you that there is more than 1 gram of protein per serving in the cake as baked with oil and water. If this is the yellow "No Name" label, it is manufactured by Loblaws Canada, the detailed information is duplicated at www.bulkbarn.ca and their search engine works.

 

You must also be able to find contact information on each box, so that you can link to the manufacturers website to email them more specific questions.  Such as, did they calculate 2 eggs per mix or 3?

 

So read the fine print because these boxes of cake mix have the information somewhere.

 

 

And then you make up the difference of eggs as already stated.

post #4 of 7
Thread Starter 

The cake mixes are actually brand name "Nabori". But can't seem to find that information any where. :(

post #5 of 7

Where did you buy them?

post #6 of 7
Thread Starter 

A warehouse here in Puerto Rico. They are dedicated to selling bulk quantities of baking supplies
 

post #7 of 7
Quote:
Originally Posted by ChrystysCreations View Post

A warehouse here in Puerto Rico. They are dedicated to selling bulk quantities of baking supplies
 

http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074586.htm

 

and

 

http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074420.htm

 

and

 

http://www.nasda.org/nasda/nasda/Foundation/foodsafety/PuertoRico.pdf

 

So the warehouse must be breaking down cases of cake mix that has been packaged for bakeries.  Therefore the outer packing case MUST still have the required information including egg, milk, wheat and other allergy-causing ingredients.  The bakeries still need to get the list of ingredients and the nutritional information onto their labels, so there has to be a source for it.

 

Ask the vendor to get a printout from the manufacturer for your use and the use of your customers who would be concerned with allergies.  Or ask them to provide the website information.  Is this the place?  http://www.facebook.com/pages/Cook-N-Bake/197438853676166?sk=info  Boy do I hope that they are not buying ingredients from countries with poor food safety compliance. You already know that "nabori ingredients" does not come up on google.

 

Anyway--you still need to weigh the packages.  The Cake Doctor recipes are based on 18 ounce or 500 gram packages.


Edited by BakingIrene - 12/17/12 at 1:35pm
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