Cake Quality Improver

Product Name

Product Feature

Recommended Dosage

Packaging Specification

Cake Improver HM01

（Complex Thickening Agent）

Suitable For Sponge Cakes,

Improving Emulsification And Stability Of Batter,

Resulting In A Fine Organizational Structure And

Smooth.

2％

（Dough Weight）

1*15kg/Bag

Cake Improver HM04

（Complex Thickening Agent）

Applied In Traditional Cake Production Processes,

Cake Foaming Agent (Complex Emulsifier) Can

Improving The Softness, Moisture Content, And

Taste Experience Of Cakes.

Cake Improver QF01

（Complex Thickening Agent）

Suitable For Whole Egg Sponge Cakes,

Improving Batter Stability, Results In Fine And

Soft Organizational Structure, Ensures A Mellow

Aroma Of The Cake.

Cake Improver QF02

（Complex Thickening Agent）

Suitable For Separated Egg Sponge Cakes,

Improving Batter Foam Stability and Cake

Support and Tensile Strength, Ensures a Tender

and Smooth Taste Experienc.

1-2％

（Dough Weight）

Cake Improver QF03

（Complex Thickening Agent）

Suitable for Separated Egg Sponge Cakes,

Improving Batter Emulsification and Cake Support

and Tensile Strength, Ensures a Tender and

Smooth Taste Experience.

Cake Improver ZY01

（Complex Thickening Agent）

Suitable for Heavy Oil Cakes,

Improving Batter Emulsification, Enhances Binding

Force of the System, Ensures a Fluffy Mouthfeel

of the Product.

Cake Improver MS01

（Complex Thickening Agent）

Suitable for Steel Strip Cutting Steam Cakes and

Small Blanket Rolls, Improving Cake Softness and

Toughness, and Ensures that the Small Blanket

Rolls Do Not Crack when Folded.

Cake Improver DD01

（Complex Thickening Agent）

Suitable for Sponge Cakes,

Has a Good Emulsification Effect, Improving Batter

Foaming Stability at Low Temperatures, Reduces

Cake Layering or Yellow Core Phenomenon.

Cake Foaming Agent

(Complex Emulsifier)

Suitable for All Types of Cakes,

Increases the Degree of Foaming, Stabilizes the

Batter System, Produces a Fluffy and Delicate

Structure.

2％

（Dough Portion Calculation）