Detailed Product Description

The product is specially designed for mid and high class sponge cakes and heavy oil cakes. It may also be added with appropriate amount in moon cakes, breads and crisp cakes, and has an excellent emulsifying effect.

Features:
(1)Shortens the bubbling time of eggs pulp;
(2)Effectively stabilizes the butter;
(3)Improves the structure of gluten to make a fine and even texture of cake;
(4)Slows down aging of cakes and improves softeness;
(5)Improves the flavor and taste of cake and makes the bread taste better.

Ingredients:
Glycerin monostearate
D-sorbitol solution
propylene glycol fatly acid ester
Sucrose fatly acid ester
Sorbitan glycerin monostearate

Range of application:
It is suitable for the mid and high class sponge cakes and heavy oil cakes; it can also be added with appropriate amount in moon cakes, breads and crisp cakes for excellent emulsifying effects.

Instruction:
When making the cakes, add 3%-5% of the amount of broken eggs, put into the cylinder before bubbling.
When making the crisp cakes, it shall be added together with the oil with amount of 5% of the flour.

Notes: When making cakes, to avoid bubbling too much, please do not mix too long.