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.
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Ensures excellent aeration
Very good batter stability
Enhance volume
Uniform cell structure
Moist crumb with pleasant mouthfeel
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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.
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Enhances volume
Softness cell structure
Increase firmness of the cake
Shelf life for medium/high fat cakes. (Emulsifiers in paste form)
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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.
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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
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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.
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Batter emulsion
Aeration stability
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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
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Emulsification
Batter stability
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Pancakes/Waffles
Puddings
Creamers
Dehydrated Potatoes
Snack dips
Sauces
Gravies