Cake Quality Improver

Cake Quality Improver is a kind of new output researched & developed by NWB it-self, based on the latest international used emulsifiers for cake flour, to specially make the formula for cakes for cake shops and manufacturers. The products are produced by some imported equipments & special production engineering optimized and reconstructed, specially made by food ingredients which accord with the standards of WHO & China Food Additive Standardization Committee. MAIN INGREDIENTS: Calcium/Sodium Stearoyl Lactylate (CSL-SSL), Monoglyceride, Propylene Glycol Monoesters. COLOR/FORM: White, fine powder. EFFECT/USAGE: 1. To improve the foaming performance of egg-beating, shorten the yeast time, prevent the baking cakes from collapse. 2. To increase the volume of cake, well-distribute the construction of cake, better the softness & taste of cake. 3. To extent the shelf-life of cake by controlling on aging of cake. 4. To replace the cake oil, working as cake quality improver, convenient for transport, storage & usage. DOSAGE: · Cake Quality Improver A:1030g/1000g flour, 20g/1000g flour recommend to use less cake oil and improve the quality & class of cake; · Cake Quality Improver B:3050g/1000kg flour, 40g/1000g flour recommend to replace or use few cake oil. APPLICATION METHOD: · Food factory and cake shop adds the cake quality improver with other food ingredients into a mechanical mixer or by hand, then should be mixed uniformly with egg & flour pro rata. STORAGE: under cool, dry, ventilated condition with original seal, prevent from water or sunshine, transportation & storage with poisonous or deleterious substance is strictly prohibited. SHELF LIFE: 12 months, the over due-time products if re-tested fine can be re-used.