SP Cake Gel
Emulsifies really well — perfect for cakes that are super smooth and melt in your mouth
It delivers an absolutely ultimate mouthfeel experience. Excellent moisturizing performance, good foaming performance and longer shelf life. A first-choice product for chilled cake. For making all kinds of cakes and pastries.
Key Features
- Excellent moisturizing performance
- Good foaming performance
- Longer shelf life
- Chilled cake first-choice product
Specifications
| Branding | Langbo |
|---|---|
| Net content | 5kg x 4 cans/carton, 20kg x 1 can |
| Packaging | can |
| Applicable Scenarios | Pastry |
| Usage | Eggs, sugar, SP Cake Gel, water, flour whipping together |
| 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 (maximum 3% of total) |
| Ingredient | Sorbitol solution, mono- and diglycerol fatty acid esters, Span 60, propylene glycol, sucrose fatty acid esters, polyglycerol fatty acid esters, Tween 60, 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
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