Bakery / Ingredient applications
Cake Premix
A cake premix needs a clear preparation method and a consistent finished-product target. Consider how the dry blend will be mixed, which ingredients the user will add, and the cake style expected from the prepared batter.
Discuss your application
Products
- GLORISE 2213
- GLOMUL MGD 95
- GLOMUL PGE 507
- GLOMUL PGMS 95
- GLOMUL SSL 302
- GLOMUL SSL 208
Primary Applications
- Eggless cakes
- Vegan cakes
- Low fat cakes
Key Benefits
- Provides emulsion stability
- A stable α-crystal form for proper aeration of a cake batter
- Improved crumb structure
- Increased volume
- Uniform gas cell size structure
- Using oils in cakes instead of more saturated fats are much better juiciness and improved softness during storage
- Extended shelf life
- Low cost