Cake Gel(Compound Emulsifier for Cake Baking)

Compared with similar products on the market, we have to beat them for 30 seconds faster, the output rate is 10% more, and we can beat them for two more minutes to ensure that the slurry is not thin, the surface of the cake is not dented, and the organizational structure is very delicate and soft.
It works better with our emulsion.

Product features and functions:
1, whisk speed, can be in a minute or so egg pulp whisk.
2. Good expansibility of egg batter and high yield of baked cake.
3, good stability, anti-beating effect is very good.
4. The baked cake has delicate, soft, even texture and good taste.

Compared with similar products on the market, our beating time is 30 seconds faster, the output rate is 10% more, and the beating time is two minutes longer to ensure that the slurry is not thin, the surface of the cake is not dented, and the tissue structure is very delicate and soft.
It works better with our emulsion.

Recommended amount: 1-3% of the total amount of materials

Usage: add the product directly to the pastry batter in proportion and mix it.

Application: pastry

Warranty period: 18 months (unopened)

Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the drafting of many national standards for food safety. The company relies on a number of patents and food emulsifier production and application of key technologies, so that the monomer emulsifiers, emulsifiers, bakery ingredients, quality improvers, special fats and other series of products have been recognized by the market.