Description
an excellent cake improver, which gives high dough tolerance to mechanical handling; resulting rapid expansion on the batter and finger crumb structure. This is a translucent soft gel which contains water emulsifiers. The cake gel is to be added in the cake batter at a dosage 2%- 5% on flour weight. The advantages are
- Fast whipping and aerating ability
- High expansion rate of cake sponge
- Helps uniform dispersion of all ingredients
- Tolerant to high oil content recipe
- Tolerant to various mixing methods
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