A whole-egg chiffon cake premixed powder for consistent, fluffy chiffon cakes and Swiss rolls. Suggested cake base: premixed powder, eggs, Langbo SP Cake Gel, water or milk, and salad oil.
Key Features
- For chiffon cakes and Swiss rolls
- Suggested recipe: 500g premixed powder + 600g eggs + 30g Langbo SP Cake Gel + 150g water or milk + 150g salad oil
- Cake base (large batch): 1000g premixed powder + 1000g eggs + 30g Langbo SP Cake Gel + 160g water or milk + 240g salad oil
- Baking: 180°C top heat / 150°C bottom heat, approximately 18-22 minutes
Specifications
| Branding | Langbo |
|---|---|
| Net content | 1kg x 20 packs/carton, 5kg x 4 packs/carton, 25kg x 1 pack |
| Packaging | bag, carton |
| Shelf life | 8 months (unopened) |
| Storage | Store in a cool and dry place, avoid high temperature and direct sunlight. |
| Ingredient | Wheat flour, sugar, starch, protein powder, edible salt, food additives (hydroxypropyl diastarch phosphate, polyglycerol fatty acid esters) |
Applications
Chiffon Cake, Swiss Roll