Cake improver
- Mainly includes shortening the stirring time of dough, improving the stability and mechanical tolerance of the dough,
- Enhance the volume performance, improve the delicacy and uniformity of the tissue, make the cake texture softer, and delay the aging process of the cake.
- It improves the overall quality and taste of the cake, making the cake more attractive and durable.
Cake improvers have multiple roles in cake making,
1. Mainly includes shortening the stirring time of dough, improving the stability and mechanical tolerance of the dough,
2. Enhance the volume performance, improve the delicacy and uniformity of the tissue, make the cake texture softer, and delay the aging process of the cake.
3. It improves the overall quality and taste of the cake, making the cake more attractive and durable.
4 Ensure that the appearance and taste of the cake meet a higher standard.
20Kg/carton(5Kg*4bags,or 20Kg/bag)
Mix with flour evenly and directly.
0.5-1%.It is recommended to determine the optimal dosage through baking experiments according to the quality requirements of the product.
Used in wheat flour and related products.
Store in cool, dry and ventilated place.The shelf life is 12 months.
GB26687-2011
Weifang Huasui Agricultural Development Co., Ltd.
Add.: No.1566 Yinfeng Rd.,
Jincheng Community,
Xincheng Str.,
High Tech. District,
Weifang City,
261061,
P.R.China
Tel/Whatsapp:+86-134 7532 8927
