| ≥1 piece |
Main Characteristics
?? When making cake -Can beat up batter rapidly, shorten whipping time and decrease the batter density. -Increase shape stability and air preservability of the batter and avoid oil-and-water separation even if the batter is not baked timely. -Give an enlarged loaf to finished cake. -Provide a delicate and soft texture, together with a tender and smooth taste, which can highlight the cake’s original flavor. -Make the baking process quick, simple and secure. -Have perfect anti-ageing effect and prolonged shelf life. When making bread -Produce a tender taste as well as an even and delicate texture of finished bread. -Prolong shelf life.
Direction
?? 1. Add in the batter before rapid whip when making cakes.
2. Add with the grease in the end when making bread.
Dosage
?? 1. In average and top grade sponge cake --- 3 - 5% by weight of eggs.
2. In bread --- 0.5-1% by weight of flour.
Tips
?? 1. SP cake emulsifier should be completely dissolved before the finish of batter whipping to avoid deposition and clot.
2. Long time beating of batter is not preferred.
Packing
?? 5kg x 2 pails / carton