Orignal factory from china
Cake Premix Manufacturers
- 7,500㎡ HACCP-Certified Food-Grade Factory
- Reduce Baking Costs by 15% with Our Optimized Formulas
- Consistent Quality & Stable Performance – Batch by Batch
- 20+ Years of Experience in Food Premix Production
- Co-developed with Leading Food Science Experts
- OEM & ODM Services Available
Long Shelf Life
Baked goods made with our cake premix stay fresh for extended periods without compromising flavor or texture. Perfect for factories requiring long distribution cycles and stable product quality during storage and transport.
Wide Range of Application
Our cake premix can be used to make sponge cakes, Swiss rolls, chocolate layer cakes, and Sacher tarts. The batter is smooth and pumpable, enabling seamless operation in automated lines.
Consistent & Reliable Quality
A full-function premix that requires only minimal additional ingredients. It is ideal for efficient factory workflows, ensuring batch-to-batch consistency, reliable structure, and cost-effective mass production.
We are Cake Premix manufacturers
Our product is favored by bakeries, food manufacturers, and retailers around the world. Whether you need bulk supply or fully customized OEM packaging, we can meet your requirements at a competitive price.
Ingredient list
Wheat Flour,Cane Sugar,Corn Starch,Emulsifier (monoglyceride),Raising Agents(sodium hydrogen carbonate, disodium dihydrogen pyrophosphate,calcium carbonate), Xanthan gum,Vanilla Flavor.
Nutritional
| Servings per pack:24 | Quantity per | Quantity |
| Serving size:20g | Serving | Per 100g |
| ENERG | 310 kj /74 kcal | 1548 kj / 371 kcal |
| PROTEIN | 1.0g | 5.0g |
| FAT | 0.2g | 1.0g |
| OF WHICH SATURATES | 0.0g | 0.2g |
| CARBOHYDRATES | 16.8g | 83.9g |
| OFWHICH SUGARS | 3.9g | 19.2g |
| SODIUM | 95mg | 472mg |
Cake Premix for perfect Texture
Trust our premium cake premix as your Reliable Baking Essential. Making your baking one step closer to being mineral free.
Advantage of Our Cake Premix
Try our cake premix for consistent quality and delicious results every time.
Clean Label
Zero preservatives, using natural colour. Just clean, simple ingredients.
Fluffy & superTexture
Bakes rise beautifully and stay fluffy.No collapsing after cooling.
Multiple Flavors Available
Flavors include Vanilla, Strawberry, Lemon, Milk, Honey, Chocolate, etc.Suit for every taste.
Premium Organic Wheat
Choose premium organic wheat for a soft, smooth texture and superior cake consistency
Optional Multiple Flavors Cake Premix
Available in a variety of flavors including Vanilla, Strawberry, Lemon, Honey, Chocolate, Red Velvet, Muffin, Mochi,ect
The Test of Cake Premix
Every batch of our cake premix is tested under strict quality control to ensure stability, safety, and consistent baking results.
Why Test Acidity in Cake Premix?
Baking Performance
Controls leavening reaction speed and gas release.
Flavor Balance
Ensures consistent taste and aroma.
Quality Stability
Detects formulation or storage issues affecting performance.
Why Test Moisture in Cake Premix?
Shelf Life
High moisture can cause mold, clumping, and spoilage.
Baking Consistency
Moisture affects rise, texture, and softness of the cake
Product Uniformity
Stable moisture ensures consistent quality in every batch.
OEM Solution of Cake Premix
Customized OEM solutions for cake premix to meet diverse market needs.
Cake Premix Development Process:
Formulation Design
Define the target cake type (e.g., chiffon, sponge) and select key ingredients,such as flour, sugar, leavening agents, emulsifiers,and then develop an initial formula.
Lab Trials & Optimization
Make a small scale baking tests to evaluate texture, volume, and flavor, making iterative adjustments until the desired quality is perfect.
Stability & Production Validation
Verify the formula’s consistency in pilot-scale production, perform shelf-life and storage stability tests, and finalize packaging for market launch.
How to make your cake premix package?
Requirement Confirmation
After you confirm the cake premix drawing. We will help you make the package desigh, Please Share your desired flavor, packaging style.Our designer will help you process.
Design Draft Revisions
We will work closely with you to revise and improve the design draft until it fully meets your expectations.
Final Approval & Printing
After the final design is approved, we will proceed with bag production and printing as scheduled.
What types of packaging can we provide
The following are some of our common packaging methods. If you want to know more, please contact us ！
Helping Customers Reduce Costs
Enhancing Cake Premix Formulations
- Streamline production with machine-friendly formulas that reduce labor costs
- Easy to use with both manual and automated processes. Almost no failure, easy opperate.
- With our clear, standardized SOPs, you can ensure consistent and reliable product quality.
Welcome to Our Factory
Welcome to our cake premix factory! In this video, we invite you to take an depth look at our production facilities,equipment, and strict quality control processes. Its will show how we produce high quality cake premix that meets international standards, and you can learn more about our commitment to safety, efficiency, and customer satisfaction. Enjoy it!
What Our Customers Say
These testimonials from our valued customers reflect their satisfaction and trust in our products.We are proud to be a trusted partner in their success.
FAQ of Cake Premix
Got questions about our products or services? Our FAQ section provides quick and clear answers to common queries.
Table of Contents
1.What is the functional role of each ingredient in your premix, and can you optimize it for my application?
Yes. Our premix is built with a precise balance of starches, leavening agents, emulsifiers, proteins, and humectants. Each ingredient plays a role in structure, rise, softness, and shelf-life. We can customize based on your texture, sugar level, and baking process.
2. Can you offer customized aeration control for different cake structures (e.g., sponge vs. muffin)
Yes. We adjust the gas release profile (via leavening agents) and protein-fiber ratios to achieve different crumb structures—from light, airy sponge to moist, dense muffin textures.
3.Can your premix be used across different baking equipment？
Our batter rheology is optimized for both manual and automated lines. We can fine-tune viscosity and flow properties to prevent nozzle clogging or air loss during high-speed production.
4.How do you guarantee batch-to-batch performance in terms of volume, softness, and color?
Every batch undergoes standardized QC procedures—moisture, particle size, pH, density, and baking trial validation. We compare against golden samples for texture, volume, and structure benchmarks.
5.What if I want to do A/B testing of different formulas before mass production?
We support lab-scale trial batches with 2–3 variants, including test baking reports (rise, texture, taste, moisture loss). This helps you validate consumer response or match existing SKUs.
6.Can you provide technical data such as baking test results or shelf-life reports?
Yes. We conduct lab trials and stability testing and can share baking volume results, shelf-life simulations, and application test photos upon request.
7.Do you hold certifications like HACCP, HALAL, ISO, or Kosher?
Yes. Our facility is certified for HACCP, ISO 22000, HALAL, and more. We can provide full documentation including MSDS, COA, origin certificates, and export documents.
8.What is the minimum order quantity (MOQ) for OEM cake premix?
MOQ typically starts at 1 ton. For new customers or test runs, we can offer flexible solutions depending on formula complexity and packaging requirements.
Request Quote Now !
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