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Secure Wedding Bakery Food Grade SP Emulsifier For Sponge Cake

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Secure Wedding Bakery Food Grade SP Emulsifier For Sponge Cake

Secure Wedding Bakery Food Grade SP Emulsifier For Sponge Cake
Secure Wedding Bakery Food Grade SP Emulsifier For Sponge Cake Secure Wedding Bakery Food Grade SP Emulsifier For Sponge Cake

Large Image :  Secure Wedding Bakery Food Grade SP Emulsifier For Sponge Cake

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

Secure Wedding Bakery Food Grade SP Emulsifier For Sponge Cake

Description
Certification: HACCP ISO Color: Brown
Product Name: Cake Emulsifier Appearance: Thick Paste, Waxy Solid
Taste: Neutral, Little Fatty Usage: Cakes, SP Cake
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Secure Wedding Bakery Food Grade SP Emulsifier For Sponge Cake

 

 

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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