Langbo Cream of Tartar has been tested and optimized by the Langbo R&D team. It can significantly improve the fluffiness of the product; the whipped cake is more fluffy than competitors', and the volume can be increased by about 5-10 percentage points, effectively improving the yield and quality of the cake.
Key Features
- Improvement in yield — enhances integration of egg white paste and egg yolk portion
- Enhancement of cake emulsification and water retention properties
- Lightweight cake texture
- Increases cake expansion and yield by 5-10 percentage points
Specifications
| Branding | Langbo |
|---|---|
| Net content | 1kg x 8 cans/carton |
| Packaging | can |
| Applicable Scenarios | Household, Bakery, Long-term preservation Industrial Plant |
| Usage | Added to protein, less in winter and more in summer. |
| Shelf life | 18 months (unopened) |
| Storage | Store in a cool and dry place, avoid high temperature and direct sunlight. |
| Ingredient | Potassium bitartrate (E336), disodium dihydrogen pyrophosphate (E450(i)), sodium stearyl lactate (E481(i)), starch, lactose |
Applications
Chiffon Cake, Bakery products that require whipped egg whites
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