Pastry Additive Instant Cake Emulsifier And Stabilizer Type Cake Gel For Pastry Industry

ISO Little Fatty SP Cake Emulsifiers Tender Taste , Food Grade Emulsifiers

Description:

VIVID SP Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.

• Specifications:
• VIVID SP Cake Emulsifier
• Appearance: Thick paste or waxy solid
• Color: Brown
• Taste: Neutral, little fatty
• Shelf life 12 months
• Foaming power (%): ≥600
• Arsenic (mg/kg) : ≤2
• Heavy metal (as Pb,mg/kg): ≤2

Applications:

• SP cake emulsifier is specifically designed for average and top grade sponge cakes, which provides moist taste and pure aroma for cakes. It is also applicable to pastry.
• Instructions:

1) for cakes: add 3-5% by the weight of eggs in the butter before rapid whip.

2) for bread: add 0.5-1% by the weight of flour with the grease in the end.

• When making cake
• Shorten whipping time and decrease the batter density;
• Increase shape stability and air preservability of the batter and avoid oil-and-water separation even 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;
• Make the baking process quick, simple and secure;
• Have a perfect anti-ageing effect and prolong shelf life.
• When making bread
• Produce a tender taste as well as an even and delicate texture of finished bread;
• Prolong shelf life

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.