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Product Details:
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| Place Of Origin: | Guangdong, China | Certification: | FSSC22000 , ISO, Halal |
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| Application: | Bread, Cake | Product Name: | Yichuang SP Cake Emulsifier |
| Appearance: | Thick Paste|waxy Solid | Color: | Pale Brown|yellow |
| Taste: | Little Fatty|Neutral | Usage: | For Making Bread |
| Packaging: | 10Kg /barrel | Shelf Life: | 24 Months |
| High Light: | Sponge Cake Emulsifier,Swiss Rolls Mixed Cake Emulsifier |
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Swiss Rolls Mixed Food Emulsifier Foaming SP Cake Emulsifier Cake Gel For Sponge Cake
Description:
"Yichuang" SP cake emulsifier selects high-quality raw materials, It research and development by Qilequ, 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.
Product Description:
| Appearance: | Thick paste |
| Color: |
Pale brown or yellow |
| Taste: | Neutral, little fatty |
Specification:
| Foaming power (%): | ≥250 |
| Arsenic (mg/kg) : | ≤2 |
| Lead (mg/kg): | ≤2 |
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
Application method:
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
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
