Crest Cake Gel

Crest is an excellent cake improver, which gives high dough tolerance to mechanical handling; resulting rapid expansion on the batter and finger crumb structure. This is a translucent soft gel which contains water emulsifiers and humactants. The crest cake gel is to be added in the cake batter at a dosage 2%- 5% on flour weight. The advantages are

 

  • Fast whipping and aerating ability
  • High expansion rate of cake sponge
  • Helps uniform dispersion of all ingredients
  • Tolerant to high oil content recipe
  • Tolerant to various mixing methods

 

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