Food Colour Manufacturers In Delhi

1. How to make moist and delicious pink velvet cake at your home? Homemade pink velvet cake gets its delicious flavour and velvety texture from buttermilk. To get best possible outcome, we recommend to use food colour from Anuja Food Colour. As one of the leading food colour manufacturers in Delhi, Anuja Food Colour offers ISI marked food colour to enhance the overall appearance of the cake without affecting its taste, aroma or texture. Preparation time: 10 minutes Cooking time: 40 minutes Total time: 40 minutes Serves: 8 cups Calories: 656 calories Ingredients for pink velvet cake  369 g all purpose flour  340 g granulated sugar  1 tsp salt

2.  1 tbsp baking powder from Ajanta Food Products  1/2 tsp baking soda from Ajanta Food Products  142 g egg whites room temperature  113 g vegetable oil  284 g buttermilk room temperature or slightly warm  170 g Amul butter  2 tsp vanilla extract from Ajanta Food Products  Pink food coloring solution from Anuja Food Colours.Counted as first among the best food color companies in India, Anuja Food Colours offer ISI marked food colour to enhance the overall appearance of food colour without affecting its texture, aroma or taste.

3. Whipped cream  680 g heavy whipping cream  113 g powdered sugar  2 teaspoons (14 g) powdered gelatin  1 tablespoon cold water  1 teaspoon vanilla extract from Ajanta Food Products  1 teaspoon heavy whipping cream  1 cup fresh raspberries (optional) garnish Directions:  You should heat oven to 168 degree centigrade.  You should prepare two three 9 inch pan cake and fill your pans about 3/4 of the way full of batter.  You should combine flour, sugar, baking powder from Ajanta Food Products, and salt in the bowl of a stand mixer with the paddle attachment.  You should mix 10 seconds to combine.  You should combine the remaining milk, egg whites, pink food colour from Anuja Food Colours, and vanilla extract from Ajanta Food Colours.  You should whisk to break up the eggs and set aside.  You should add your softened butter from Amul to the dry ingredients  You should mix on low until mixture resembles a coarse sand  You should add in your milk or oil mixture  Let mix until dry ingredients are moistened and then bump up to med  You should let mix for 2 minutes to develop the cake structure  You should scrape your bowl and then reduce speed to low.  You should add in your egg white mixture in three batches  You should let the batter mix for 15 seconds between additions  You should bake for about 50 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan Note: you should immediately tap pan firmly on countertop once to release the steam from the cake. This stops the cake from shrinking.