Descriptionsof Cake Emulsifier:
1. Ingredients: Glycerin monostearate,D-sorbitol solution, Propylene glycol fatty acidesters, sucrose fatty acid ester and sorbitanglycerin monostearate.
2. Dosage and Usage:
(1) While making cakes: 3-5% of the amount of egg liquid (put into the cylinderbefore bubbling);
(2) While making flaky pastries: 5% of the amount of flour (the cake emulsifiershould be added together with oil);
Note: While making cakes, the mixing time should not be too long to avoidbubbling too much.
3. Packaging: 15kg2 barrels in each carton;
4. Shelf life: 18 months;

Features of CakeEmulsifier:
1. Our cake emulsifier can effectively shorten the bubbling time of egg liquid;
2. Enhance the stability of batter;
3. Improves the gluten structure and thus resulting finer texture cakes;
4. Resulting cakes with high and long time softness; can slow down the aging ofcakes;
5. The cake emulsifier improves the flavor and taste of cakes etc. and makescakes tastier.