Guangzhou Masson Science and Technology Industry Company Limited
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Cake Gel(Compound Emulsifier for Cake Baking)
Compared with similar products on the market, we have to beat them for 30 seconds faster, the output rate is 10% more, and we can beat them for two more minutes to ensure that the slurry is not thin, the surface of the cake is not dented, and the organizational structure is very delicate and soft.
It works better with our emulsion.
Product features and functions:
1, whisk speed, can be in a minute or so egg pulp whisk.
2. Good expansibility of egg batter and high yield of baked cake.
3, good stability, anti-beating effect is very good.
4. The baked cake has delicate, soft, even texture and good taste.
Compared with similar products on the market, our beating time is 30 seconds faster, the output rate is 10% more, and the beating time is two minutes longer to ensure that the slurry is not thin, the surface of the cake is not dented, and the tissue structure is very delicate and soft.
It works better with our emulsion.
Recommended amount: 1-3% of the total amount of materials
Usage: add the product directly to the pastry batter in proportion and mix it.
Application: pastry
Warranty period: 18 months (unopened)