Bakery / Ingredient applications
Cake
Cake formats place different demands on batter preparation, aeration and crumb structure. Define whether you are developing a light sponge, a rich pound cake or a filled Swiss roll, then assess ingredient choices in the context of the complete recipe.
Discuss your application
Products
- GLORISE 5410
- GLOMUL MGD 95
- GLOMUL SSL 208
- GLOMUL PS 60
- GLOMUL 2209
Primary Applications
- Sponge cakes
- Pound cakes
- Chiffon cakes
- Cup cakes
- Muffins
- Layer cakes
- Moist cakes
- High fat cakes
- Swiss rolls
- Eggless cakes
- Bakery cake margarine's & shortening
- Low fat cakes
Key Benefits
- Improved softness and tenderness
- Improved batter aeration
- Improves air incorporation
- Optimal fat-air interface emulsifier
- Uniform gas cell size structure
- Increased volume
- Improved crumb structure
- Extend shelf life and reducing staling effect
- More fat tolerance