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CARDLO SP Cake Gel Improver And Emulsifier Increases cake volume Soften Mouth Taste
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | CARDLO |
| Certification: | HALAL, ISO22000, Kosher |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 Ton |
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| Price: | USD 2,000--2,500/ton FOBPort Guangzhou/Shenzhen |
| Packaging Details: | 5kg/barrel, 10kg/barrel, 20kg/barrel |
| Delivery Time: | In 2 Weeks Upon Receiving L/C or Payment |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 3,000 Tons Per Month |
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Detail Information |
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| Application: | Emulsifier, Stabilizer, Improver | Appearance: | Transparent Gel |
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| Package: | 5kg/barrel Or 20kg/barrel | Shelf-life: | 24 Months |
| Delivery: | In 2 Weeks Upon Received Payment | Sample: | Available Upon Request |
| Highlight: | SP Cake Gel Improver,Cake Gel Improver Soften Mouth Taste |
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Product Description
CARDLO SP Cake Gel Improver And Emulsifier Increases Ｃake Ｖolume Soften Mouth Taste
SP Cake Oil
SP Cake Gel Improver And Emulsifier
"Cardlo" SP Cake Oil selects high-quality raw materials. It's researched and developmented by Cardllo, used in average and top grade sponge cakes.
SP Cake Oil can reduces the produce time, provides moist taste and oure aroma for cakes, has excellence performance in produce, stability, emulsifier, also can extend the shelf-life.
Feature:
1. Shorten 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.
Instruction:
1. Add in the mixed tank before stir the size.
2. Add with acid when making bbread.
3. Add with acid whenmaking 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-add1%-2% of flour.
3. Moon cake-add 5% of flour.
4. Crispy cake-add 0.3% of flour.
Advantage:
1. Dosage less 1%-2% than the normal cake emulsifier, save produce cost.
2. Mixed time is 3-4 minutes, shorter rise time, save produce time.
3. The cake texture is finer, fragrant taste soft.
4. Multi function, it adds in difference baked product.
Note:
1. Ensure it dissolve fully before batter mixed, or it is easier give a preciptate
2. It can shorter rise time, it can't mixed too long.
3. Used in moderation when making bread, moon cake, or have the opposite effect.
