GUANGDONG CARDLO BIOTECHNOLOGY CO., LTD.
| Payment Terms | L/C, T/T |
| Supply Ability | 1000 MT/Month |
| Delivery Time | 5-8 work days |
| Packaging Details | drum |
| Suitable | Cup cake |
| Function | improve production |
| Dosage | 1%-3% |
| Color | white and yellow |
| Brand Name | CARDLO |
| Model Number | CAKE GEL |
| Certification | ISO ,HALAL ,KOSHER FSSC |
| Place of Origin | CHINA |
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Product Specification
| Payment Terms | L/C, T/T | Supply Ability | 1000 MT/Month |
| Delivery Time | 5-8 work days | Packaging Details | drum |
| Suitable | Cup cake | Function | improve production |
| Dosage | 1%-3% | Color | white and yellow |
| Brand Name | CARDLO | Model Number | CAKE GEL |
| Certification | ISO ,HALAL ,KOSHER FSSC | Place of Origin | CHINA |
| High Light | Sponge Cup Cake Gel Emulsifier ，FSSC Sponge Cake Improver Gel | ||
The functions of cake Gel as follows:
1. Improve the yield: cake oil as an excellent emulsifier has good hydrophilicity, so that more milk, juice, water and other liquids can be used in cake making, so as to improve the yield.
2. Make the bubbles in the batter more stable: cake oil acts as an emulsifier with the protein in the batter to form a stable composite film, which makes the bubbles difficult to defoaming, even if it is placed for a few hours.
3. Improve the quality: the composite film can increase the stability of the batter, make the cake not easy to collapse, and make the cake materials more evenly distributed, more fine, so that the taste is more silky and delicate, and it is not easy to be damaged.
4. Reduce egg beating time: emulsifier can make the egg liquid inflate faster and promote foaming, which can significantly reduce the egg beating time. Basically, it can be finished in 10 minutes, making the cake more quickly.
5. Simplify the process: the use of cake oil makes the cake batter that needs to be made step by step, which can be stirred together, ensure the quality of the batter, and shorten the cake making process.
6. Increase the volume of the cake: cake oil can make the cake more fluffy and elastic, because the more inflated batter can improve the specific volume of the cake, and the cake made of the same material has a larger volume.
7. Extend the insurance period: after adding the cake oil, the protein and starch in the batter will react with the emulsifier to form a complex, which makes the cake better in water retention, so that the cake is not easy to dry and harden, and the storage time is longer.
Company Details
Business Type:
Manufacturer,Importer,Exporter
Year Established:
2005
Total Annual:
5,000,000-10,000,000
Employee Number:
100~300
Ecer Certification：
Site Member
Guangzhou CARDLO Biotechnology Co., Ltd. is a modern fast development chemical company, which has research, manufacture and sales base. The financial investment of CARDLO for research and development reaches 100 million, its research and manufacture base is located in Guangzhou Economic and Technolo... Guangzhou CARDLO Biotechnology Co., Ltd. is a modern fast development chemical company, which has research, manufacture and sales base. The financial investment of CARDLO for research and development reaches 100 million, its research and manufacture base is located in Guangzhou Economic and Technolo...
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