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Product Details:
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| Place Of Origin: | Guangdong, China | Model Name: | Instant Cake Emulsifier |
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| Certificate: | HACCP ISO HALAL KOSHER | Package: | 10Kg/barrel |
| Appearance: | Brown To Yellowish Gel | Application: | Bread And Pastry|facial Cream|Medicine |
| Grade: | Food Garde | Shelf Life: | 12 Months |
| High Light: | Food Grade SP Cake Emulsifier,High Foaming SP Cake Emulsifier |
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High Foaming Bakery Food Grade SP Cake Emulsifier Cake Gel For Sponge Cake
Description:
Our Yichuang Instant Cake Emulsifier is of vegetable origin, suitable for all types of sponge batters: sponge cakes, Swiss rolls, cup cakes, layer cakes, chiffon cakes, muffins, etc.. can be used at 0,8/2,5% on the batter weight, depending on the available whipping machine. Vitagel 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.
Specification:
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Item |
Unit |
Specification |
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1 |
Appearance |
—— |
White to yellow waxy beads or flake
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3 |
Acid value |
mg KOH/g |
5-10
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4 |
Saponification value ( |
mg KOH/g |
147-157
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5 |
Hydroxyl value |
mg KOH/g |
235-260 or as request
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6 |
Lead(Pb) |
mg/kg |
≤2
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Instruction
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
