Cake improvers

cake improvers

Compound emulsifier CE8503

• Features:

• 1. Shorten the whipping time of the cake batter, and enhance its stability and mechanical tolerance.
• 2. Achieve the effects of foaming and emulsification, and increase the volume of the product.
• 3. Make the texture fine and give it a better mouthfeel.
• 4.Delay the retrogradation of starch and keep the texture of the cake soft.

• Specifications: 25kg/bag
• State: Powder
• Applications: cutted cakes, molded cakes

Compound emulsifier CE8523

• Features:

• 1. Improve the emulsification stability and mechanical tolerance of the cake batter.
• 2. Make the color of the cake crust more glossy.
• 3. Improve the structural texture of the cake, enhance the elasticity and softness of the cake, and make it easy to stack and roll.
• 4. Prolong the shelf life and maintain a soft and moist taste.

• Specifications: 25kg/bag
• State: Powder
• Applications: roll cakes

Compound emulsifier CE8602

• Features:

• 1. Improve the emulsification stability and mechanical tolerance of the cake batter.
• 2. Make the color of the cake crust more glossy.
• 3. Improve the structural texture of the cake and enhance its expansibility and elasticity.
• 3. Prolong the shelf life and maintain a soft taste.

• Specifications: 25kg/bag
• State: Powder
• Applications: whole egg chiffon cakes, mold cakes

Compound emulsifier CE8610

• Features:

• 1. Shorten the whipping time of the batter, enhance its stability and mechanical tolerance.
• 2. Make the structure of the cake fine and uniform.
• 3. Maintain the original taste, flavor and texture of the cake for a long time.

• Specifications: 25kg/bag
• State: Powder
• Applications: whole egg chiffon cakes, mold cakes

Compound emulsifier CE9222

• Features:

• 1. Improve the emulsification, stability and operability of the batter.
• 2. Enhance the flexibility, chewiness and mouthfeel of the product.
• 3. Improve the water retention and anti-aging properties of the product, and maintain a moist taste.

• Specifications: 25kg/bag
• State: Powder
• Applications: waffles, egg puff

Compound emulsifier CE9300

• Features:

• 1. Shorten the whipping time of the batter and increase the stability of the batter.
• 2.Make the taste of the cake softer and moister.
• 3. Delay the aging of starch and maintain the freshness of the cake.

• Specifications: 25kg/bag
• State: Powder
• Applications: mold cakes

Compound emulsifier DL1130

#High cost performance#

• Features:

• 1. Assist in whipping the cake batter.
• 2. Improve the stability and emulsification of the cake batter.
• 3.Make the texture of the cake fine and give it a good mouthfeel.

• Specifications: 20kg/bucket
• State: Paste
• Applications: Sponge cake

Compound emulsifier DL1170

#Quality choice#

• Features:

• 1. Assist in whipping the cake batter.
• 2. Improve the stability and emulsification of the cake batter.
• 3.Make the texture of the cake fine and give it a good mouthfeel.

• Specifications:25 kg/bucket
• State: Paste
• Applications: Cakes, bread, pastries, etc.

Compound emulsifier EO200

• Features:

• 1. Enhance the whipping and emulsification properties of the batter.
• 2. Improve the structural texture of the product, making it easier to be digested and have a better mouthfeel.
• 3. Delay the aging of starch and maintain the soft texture of pastries.

• Specifications: 25 kg/bucket
• State: Oily
• Applications: Cakes, bread, pastries, etc.

shortening EO208

• Features:

• 1. Enhance the whipping and emulsification properties of the batter.
• 2. Delay the aging of starch and maintain the soft texture of pastries.
• 3.Make the texture of the cake fine and give it a good mouthfeel.

• Specifications: 25 kg/bucket
• State: Oily
• Applications: Cakes, bread, pastries, etc.

Liquid shortenging y03

#Quality choice#

• Features:

• 1. Add a milky flavor and a golden color.
• 2. The flavor is soft, resistant to baking, natural and long - lasting.
• 3. Improve the moist taste of the product.
• 4. Can be used as a substitute for salad oil.

• Specifications: 25 kg/bucket
• State: Oily
• Applications: Cakes, bread, pastries, etc.

compund levaening agent （baking powder-18）

• Features:

• 1. It is a dual-effect baking powder and a leavening agent for baked goods.
• 2. It provides a good acid-base balance, continuously generates gas, and improves the texture of the product.
• 3. Delay the aging of starch and maintain the soft texture of pastries.

• Specifications: 25 kg/bag
• State: Powder
• Applications: Cakes and pastry products

compund levaening agent （baking powder-20）

• Features:

• 1. It is a dual-effect baking powder and a leavening agent for baked goods.
• 2. It provides a good acid-base balance, continuously generates gas, and improves the texture of the product.
• 3.Make the texture of the cake fine and give it a good mouthfeel.

• Specifications: 25 kg/bucket
• State: Oily
• Applications: Cakes, bread, pastries, etc.