• SP Cake Stabilizer And Emulsifier Cas 123 94 4
  • SP Cake Stabilizer And Emulsifier Cas 123 94 4
SP Cake Stabilizer And Emulsifier Cas 123 94 4

SP Cake Stabilizer And Emulsifier Cas 123 94 4

Product Details:

Place of Origin: China
Brand Name: CARDLO
Certification: HALAL, ISO, SGS
Model Number: SP cake emulsifier

Payment & Shipping Terms:

Minimum Order Quantity: 1 MT
Price: USD1400-USD1600 /Ton
Packaging Details: 20kg/barrel
Delivery Time: 7-10 business days
Payment Terms: L/C, T/T
Supply Ability: 2000MT per month
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Detail Information

Application: Cake Warranty: 12 Month
Additional Capabilities: Emulsifier Type: Emulsifiers,Stabilizers,Cake Emulsifier And Stabilizer,bakery Raw Materials,cake Improver Gel
Cas No.: 123-94-4,Cake Improver Gel Other Names: Cake Improver Gel,sponge Cake Improver
Fema No.: Cake Emulsifier And Stabilizer Product Name: Cake Gel Improver Emulsifer,Instant Cake Emulsifier
High Light:

SP cake stabilizer and emulsifier

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Cake Stabilizer And Emulsifier Cas 123 94 4

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Cas 123 94 4 sp cake emulsifier

Product Description

SP Cake Emulsifier

"Cardlo" SP cake emulsifier selects high-quality raw materials, It research and development by Cardlo, used in average and top grade sponge cakes , SP cake emulsifier can reduces the produce time, provides moist taste and pure aroma for cakes, has excellence performance in produce ,stability ,emulsifier, also can extend the shelf life.

Feature:
1. Shorter rise time
Foaming with egg wash in Short time, mixing in 3-4 minutes, 7-10 minutes can be finished.
2. Enlarge rise volume
The volume can enlarges 10%-20% after use SP cake emulsifier
3. Finer internal texture
The cake have finer internal texture and tastier
4. Rich fragrant flavor
Highlight the cake flavor
5. Smooth mouth feel
Moistened and Lubricating, Smooth mouth feel
 
SP Cake Stabilizer And Emulsifier Cas 123 94 4 0

Instruction
1. Add in the mixed tank before stir the size
2. Add with acid when making bread
3. Add with acid when making moon cake
4. Add with Crisp when making crispy cake
Recommended dosage:
1. Cake - add 3% -5% of the flour, but not more than 3% of the total finished product
2. Bread – add 1%-2% of flour
3. Moo cake– add 5% of flour
4. Crispy cake –add 0.3% of flour
 
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