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Safe Waxy Solid Bread / Sponge Cake Emulsifier In Food With Pure Aroma

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Safe Waxy Solid Bread / Sponge Cake Emulsifier In Food With Pure Aroma

Safe Waxy Solid Bread / Sponge Cake Emulsifier In Food With Pure Aroma
Safe Waxy Solid Bread / Sponge Cake Emulsifier In Food With Pure Aroma Safe Waxy Solid Bread / Sponge Cake Emulsifier In Food With Pure Aroma

Large Image :  Safe Waxy Solid Bread / Sponge Cake Emulsifier In Food With Pure Aroma

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: HACCP, ISO
Payment & Shipping Terms:
Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 10kg/plastic bucket/carton
Delivery Time: 7 to 14 days
Payment Terms: Please contact sales person
Supply Ability: 10,000kgs

Safe Waxy Solid Bread / Sponge Cake Emulsifier In Food With Pure Aroma

Description
Shelf Life: 12 Months Certification: HACCP ISO
Color: Brown Product Name: Cake Emulsifier
Appearance: Thick Paste, Waxy Solid Taste: Neutral, Little Fatty
High Light:

food grade emulsifiers

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common food emulsifiers

 

Safe Waxy Solid Bread / Sponge Cake Emulsifier In Food With Pure Aroma

 

 

Description:

 

VIVID SP Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.

 

 

Specifications:

 

  • VIVID SP Cake Emulsifier
  • Appearance:                                     Thick paste or waxy solid
  • Color:                                               Brown
  • Taste:                                               Neutral, little fatty
  • Shelf life                                           12 months
  • Foaming power (%):                                   ≥600
  • Arsenic (mg/kg) :                                      ≤2         
  • Heavy metal (as Pb,mg/kg):                      ≤2

 

 

Applications:

 

  • SP cake emulsifier is specifically designed for average and top grade sponge cakes, which provides moist taste and pure aroma for cakes. It is also applicable to pastry.
  • Instructions:

  1) for cakes: add 3-5% by the weight of eggs in the butter before rapid whip.

  2) for bread: add 0.5-1% by the weight of flour with the grease in the end.

 

  • When making cake
  • Shorten whipping time and decrease the batter density;
  • Increase shape stability and air preservability of the batter and avoid oil-and-water separation even the batter is not baked timely;
  • Give an enlarged loaf to finished cake;
  • Provide a delicate and soft texture, together with a tender and smooth taste;
  • Make the baking process quick, simple and secure;
  • Have a perfect anti-ageing effect and prolong shelf life.
  • When making bread
  • Produce a tender taste as well as an even and delicate texture of finished bread;
  • Prolong shelf life

 

 

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613632336050

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