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) |
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