CAKE GEL

Cake gel, otherwise called cake emulsifier is a sort of emulsifier in a paste form acquired by hydration and emulsification of monoglyceride, polyglycerol unsaturated fat ester. Cake oil is broadly utilised in baking industry as cake frothing specialist and froth stabiliser. The advancement of cake gel is a significant mechanical development for conventional cake creation process.

    • Ensures excellent aeration

    • Very good batter stability

    • Enhance volume

    • Uniform cell structure

    • Moist crumb with pleasant mouthfeel

    • All types of cakes

LIQUID SHORTENING

Liquid Shortening is incorporated into cake recipes to improve batter handling and overall cake quality. It significantly improves softness and moisture retention throughout it’s shelf life.

    • Enhances volume

    • Softness cell structure

    • Increase firmness of the cake

    • Shelf life for medium/high fat cakes. (Emulsifiers in paste form)

    • Cookies

    • Layer cakes

    • Muffins

    • Sponge cake

    • Swiss rolls

POLY GLYCEROL ESTERS (PGE)

Polyglycerol esters is a strong water-restricting emulsifier that will transform a conventional dry cake into a rich delicate moist cake.

    • Good batter aeration.

    • Facilitates all in one production feed

    • Even and well distributed crumb structure

    • Combine with fat phase

    • Provide long-time stability of whipping properties

    • Dry Cakes

    • Batters for sponge cakes

    • Swiss rolls

UNSATURATED MONO DI-GLYCERIDES

Monoglycerides are used in flour-based and starch-based foods for their excellent starch complexing capabilities. This starch complexing ability is the reason why the Stale bread can return to its soft state by reheating.

    • Batter emulsion

    • Aeration stability

    • Bread

    • Tortillas

    • Baked goods

    • Nut butters

    • Margarine

    • Shortening

    • Mayonnaise

    • Coffee creamers

    • Ice cream

    • Frosting

    • Whipped topping

SODIUM STEAROYL LACTYLATES

Sodium stearoyl lactylate is a power emulsifier for use in Cake Donuts to prevent coring

    • Emulsification

    • Batter stability

    • Pancakes/Waffles

    • Puddings

    • Creamers

    • Dehydrated Potatoes

    • Snack dips

    • Sauces

    • Gravies