Detailed Product Description

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.