|Product Name:||Instant Cake Gel||Packaging:||10kg/plastic Pail|
|Certification:||HACCP ISO HALAL KOSHER||Appearance:||Thick Paste|waxy Solid|
|Color:||Pale Brown|yellow||Taste:||Little Fatty|Neutral|
|Characteristics:||Improve Bread Structure|make The Bread Soft,keep The Flavor||Place Of Origin:||Guangzhou, Guangdong, China|
Sponge Cake Emulsifier,
High Foaming SP Cake Emulsifier
High Foaming SP Cake Emulsifier Baking Cake Improver Sp Cake Gel Emulsifier For Sponge Cake
Yichuang Instant Cake Gel is of vegetable origin, suitable for all types of sponge batters: sponge cakes, Swiss rolls, cup cakes, layer cakes, chiffon cakes, muffins, etc. The item can help to reduce the whipping time and allow perfectly emulsified batters, with good structure and stability during baking, resulting in perfect shape, thin peel, fine and even texture, long lasting freshness of the finished product.
For making bread such as toast.
(1) It can make the bread soft and delicious for 72 hours.
(2) It can increase the volume and improve the texture of bread.
(3) The natural fermented flavor gives refreshing taste.
(4) It can keep the flavor after baking.
(5) It can adapt to a wide range of temperature, and will not become hard at low temperatures.
(6) It can improve the dough performance and fermentation degree.
Packaging: 18kg/ barrel
Room temperature (best storage temperature is 15 ° C to 25 ° C). Avoid high temperature, high humidity and direct sunlight.
|Appearance:||Thick paste or waxy solid|
|Color:||Pale brown or yellow|
|Taste:||Neutral, little fatty|
How to use:
1. When making cakes, just add the slurry to the mixing tank before the slurry is quickly stirred.
2. When making bread, it is added last with fat.
3. Make moon cake skin and add it together with grease.
4. When making the tide-style mooncake skin, add it into the crisp heart.
1. Making cakes-3%-5% of the amount of flour, but not more than 3% of the total finished product
2. Making bread-1-2% of the amount of flour
3. Taiwanese moon cakes-5% of the amount of flour
4. Cantonese-style moon cakes-0.3% of the amount of flour
5. Tide-style moon cakes-5% of the amount of flour
Contact Person: Masson