Cake gel is an aerating emulsifier in paste form specially designed for use in the production of sponge cakes, swiss rolls, pound cake.
Cake gel makes it possible to replace part of the egg content with water and other solids such as starch without detracting the final cake quality
CAKE GEL
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• Ensure excellent aeration, resulting in very good batter stability and cake volume.
• Allow all cake ingredients to be mixed together in a single step.
• Give the finished cake a good, uniform cell structure, with a pleasant mouthfeel and moist crumb.
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Typical dosage ranges from 1% - 2% based on flour weight depending on application
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12 months from the date of manufacture
