SP Cake Gel Emulsifier

SP Cake Gel Emulsifier

Category:

Products and Applications

Food Ingredients

Origin

China

Brand

CARDLO

Certification

Picture Name

Model

GMS40

Adding amount

  • Product Description
    • Commodity name: SP Cake Gel Emulsifier
    • 参数: Origin: China Brand Name: CARDLO Certifications: ISO, HALAL, KOSHER, HACCP Model: E471 GMS99/DMG95
    • 原产地: China
    • 品牌名称: CARDLO
    • 型号: GMS40

    SP cake oil is prepared by Gadele selection of various high-quality raw materials and combined with independent research and development of high-tech. The use of this kind of cake oil can effectively shorten the production time of the product, make the appearance and organization of the finished product uniform and delicate, make the entrance more lubricating, rich fragrance. SP cake oil has the advantages of strong operation stability, strong foaming and strong emulsification, and can effectively extend the shelf life.

    Product Introduction

    SP cake oil is prepared by Gadele selection of various high-quality raw materials and combined with independent research and development of high-tech. The use of this kind of cake oil can effectively shorten the production time of the product, make the appearance and organization of the finished product uniform and delicate, make the entrance more lubricating, rich fragrance. SP cake oil has the advantages of strong operation stability, strong foaming and strong emulsification, and can effectively extend the shelf life.

     

     

    Method of use
    Cake To make the cake, simply add the slurry to the mixing tank before mixing it quickly.
    Bread The bread is made with the oil and fat added last.
    Moon cake crust Make moon cake crust with grease.
    Tide Mooncake Skin When making the tide moon cake crust, add it in the crispy heart.

     

    Characteristics of cake oil
    Hit fast In a short time, the egg pulp can be beaten into foam. Generally, the rapid mixing time is 3-4 minutes, and the whole process is about 7-10 minutes.
    hair high The volume of the baked cake can be increased by 10%-20% compared with that without SP cake oil.
    well organized Baking out of the cake tissue structure is delicate, uniform, good taste, the organization is particularly significant improvement.
    Fragrant Can highlight the aroma of the cake, more flavor.
    good taste Good moisture retention and more lubrication at the entrance.

     

    Recommended Dosage
    Make a cake 3%-5% of the amount of flour, but not more than 3% of the total amount of finished products
    Making Bread 1-2% of flour
    Desktop moon cake 5% of flour
    Cantonese Moon Cake 0.3% of flour
    Tide Moon Cake 5% of the amount of crisp heart flour

     

     

    Method of use

     

    Cake

    When making cakes, just stir the slurry quickly.
    Before adding to the mixing tank can be.

    Bread

    The bread is made with the oil and fat added last.

    Moon cake crust

    Make moon cake crust with grease.

    Tide Mooncake Skin

    When making the tide moon cake crust, add it in the crispy heart.

     

     

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