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SP Cake Stabilizer And Emulsifier Cas 123 94 4

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GUANGDONG CARDLO BIOTECHNOLOGY CO., LTD.

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SP Cake Stabilizer And Emulsifier Cas 123 94 4

Name: SP Cake Stabilizer And Emulsifier Cas 123 94 4
Brand: CARDLO
Price: 1400 USD

Wholesale SP Cake Stabilizer And Emulsifier Cas 123 94 4 from china suppliers

Brand Name : CARDLO

Model Number : SP cake emulsifier

Certification : HALAL, ISO, SGS

Place of Origin : China

MOQ : 1 MT

Price : USD1400-USD1600 /Ton

Payment Terms : L/C, T/T

Supply Ability : 2000MT per month

Delivery Time : 7-10 business days

Packaging Details : 20kg/barrel

Application : cake

Warranty : 12 month

Additional capabilities : emulsifier

Type : Emulsifiers,Stabilizers,Cake Emulsifier And Stabilizer,bakery raw materials,cake improver gel

Cas no. : 123-94-4,Cake Improver Gel

Other names : cake improver gel,sponge cake improver

Fema no. : Cake Emulsifier And Stabilizer

Product name : Cake gel improver emulsifer,Instant Cake Emulsifier

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SP Cake Emulsifier

"Cardlo" SP cake emulsifier selects high-quality raw materials, It research and development by Cardlo, used in average and top grade sponge cakes , SP cake emulsifier can reduces the produce time, provides moist taste and pure aroma for cakes, has excellence performance in produce ,stability ,emulsifier, also can extend the shelf life.

Feature:
1. Shorter rise time
Foaming with egg wash in Short time, mixing in 3-4 minutes, 7-10 minutes can be finished.
2. Enlarge rise volume
The volume can enlarges 10%-20% after use SP cake emulsifier
3. Finer internal texture
The cake have finer internal texture and tastier
4. Rich fragrant flavor
Highlight the cake flavor
5. Smooth mouth feel
Moistened and Lubricating, Smooth mouth feel

SP Cake Stabilizer And Emulsifier Cas 123 94 4

Instruction
1. Add in the mixed tank before stir the size
2. Add with acid when making bread
3. Add with acid when making moon cake
4. Add with Crisp when making crispy cake
Recommended dosage:
1. Cake - add 3% -5% of the flour, but not more than 3% of the total finished product
2. Bread – add 1%-2% of flour
3. Moo cake– add 5% of flour
4. Crispy cake –add 0.3% of flour

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