Excellent stabilization of egg paste, acid-resistant, suitable for low pH environment. Good cake rise performance, fluffy cake with high volume. Widely tested by countless users worldwide, suitable for southern and central subtropic regions, and perfect for both high and low flour content cakes.
Key Features
- Excellent stabilization of egg paste, acid-resistant
- Suitable for low pH environment
- Good cake rise performance, fluffy cake with high volume
- Widely tested by countless users worldwide
- Suitable for southern and central subtropic regions
- Perfect for both high and low flour content cakes
Specifications
| Branding | Langbo |
|---|---|
| Net content | 20kg x 1 can |
| Packaging | can |
| Applicable Scenarios | Household, Bakery, Long-term preservation Industrial Plant |
| Usage | Whip the eggs, sugar, Jimei Le SP cake gel, water and flour together to use. |
| Shelf life | 18 months (unopened) |
| Storage | Store in a cool and dry place, avoid high temperature and direct sunlight. |
| Recommended usage | 1%-3% of the total |
| Ingredient | Sorbitol syrup (E420(ii)), mono- and diglycerides of fatty acids (E471), sorbitan monostearate (E491), propylene glycol (E1520), polyoxyethylene (20) sorbitan monostearate (E435), water |
Applications
Whole Egg Chiffon Cake, Sponge Cake, Honey Cake, Swiss Roll, Frozen Mousse Cake, Frozen Swiss Roll, Long Hold Industrial Cake, Cup Cake, Molded Cake, Tiramisu Cake, Pie, Moon Cake, Muffin, Egg Moon Roasted Moon Cake