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Cake Gel Emulsifier For Improve Sponge Cup Cake Production
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | CARDLO |
| Certification: | ISO ,HALAL ,KOSHER FSSC |
| Model Number: | CAKE GEL |
Payment & Shipping Terms:
| Minimum Order Quantity: | 10 kg |
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| Packaging Details: | drum |
| Delivery Time: | 5-8 work days |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 1000 MT/Month |
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Detail Information |
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| Suitable: | Cup Cake | Function: | Improve Production |
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| Dosage: | 1%-3% | Color: | White And Yellow |
| Highlight: | Sponge Cup Cake Gel Emulsifier,FSSC Sponge Cake Improver Gel |
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Product Description
The functions of cake Gel as follows:
1. Improve the yield: cake oil as an excellent emulsifier has good hydrophilicity, so that more milk, juice, water and other liquids can be used in cake making, so as to improve the yield.
2. Make the bubbles in the batter more stable: cake oil acts as an emulsifier with the protein in the batter to form a stable composite film, which makes the bubbles difficult to defoaming, even if it is placed for a few hours.
3. Improve the quality: the composite film can increase the stability of the batter, make the cake not easy to collapse, and make the cake materials more evenly distributed, more fine, so that the taste is more silky and delicate, and it is not easy to be damaged.
4. Reduce egg beating time: emulsifier can make the egg liquid inflate faster and promote foaming, which can significantly reduce the egg beating time. Basically, it can be finished in 10 minutes, making the cake more quickly.
5. Simplify the process: the use of cake oil makes the cake batter that needs to be made step by step, which can be stirred together, ensure the quality of the batter, and shorten the cake making process.
6. Increase the volume of the cake: cake oil can make the cake more fluffy and elastic, because the more inflated batter can improve the specific volume of the cake, and the cake made of the same material has a larger volume.
7. Extend the insurance period: after adding the cake oil, the protein and starch in the batter will react with the emulsifier to form a complex, which makes the cake better in water retention, so that the cake is not easy to dry and harden, and the storage time is longer.
