I think I may start using the bulk chocolate cake mix from Dawn Foods...All I add is water,oil and eggs...which is the same as what I do now with BC mixes...
I am asking any business owners who use these bag bulk mixes your thoughts on them...
Good cost effective instead of individual mixes?
Is taste comparable?
Do you get more out of it amount wise?ex...50 boxed mixes to a bag of bulk?
Thanks once again!!
I sampled the 50# bag of Pillsbury..just add water & oil. I'm still on the fence about it because the amount of batter they say to use does not make a nice 2 inch cake.
AI used the Dawn mix at a bakery I worked at, and I really liked the way it tastes and handles. It depends on your costs whether it's less expensive. If you bake from mix, I would recommend this brand. Just be careful to mix/scrape.
Brandisbakes,,That's exactly what I was wanting to hear..I order from Dawn foods and am considering their BR mix...I am just waiting for the rep to give me a cost....
Ditto on the remarks about Dawns cake mixes. I've used them a lot. It's a great product as most of their products are. Dawn does keep it's pricing very secretive!! In the last few years they've gotten better about it, but it's still tough. They give their own clients price breaks depending upon how much product you buy from them. But those price breaks don't come to small time shops.
I can't break out the math comparisons of their mix verses scratch because you first have to figure out volume it yields and I've never been able to establish that with a 50lb bag of mix. But you can do that math on that in comparison to a grocery store cake mix, pretty easily.
Taste test wise, I don't think any grocery store mixes taste as good as Dawn.
You could try Bakemark, they are similar. But I didn't like their cakes tastes as well as Dawn.
I find that very frustrating with them...I email them for prices and it is a week before they get back to me...and when they do...they don't answer the question I asked...Grrrr...I know about that pricing too
I used to work at a LARGE banquet hall. When you're a pastry chef in a position like that you magically have powers where they will answer you, very quickly too. But when dealing with them while I was working in smaller kitchens they took forever and I'd have to get forceful to get a price. Once I talked to the regional director about this topic and he told me that was their policy for sales staff......to protect themselves from selling to clients whom aren't worth their time....the little guy. Dead serious!