How cake gel works when you are making a cake?
CCG | 2023-12-08
Are you a cake lover with a passion for baking? Have you ever wondered how cake oil works? In this blog, we will explore the wonders of cake gel and how it helps us make a delicious cake.
What is cake gel?
Cake gel, also known as cake emulsifier and sponge(SP), is a kind of versatile ingredient used in baking that enhances the texture, flavor, and overall quality of cakes. It acts as a stabilizer, emulsifier, and thickening agent, resulting in moist, tender, and delectable cakes. With cake gel, you can achieve consistent and professional results every time you bake.
Cake gel, also known as cake emulsifier and sponge(SP), is a kind of versatile ingredient used in baking that enhances the texture, flavor, and overall quality of cakes. It acts as a stabilizer, emulsifier, and thickening agent, resulting in moist, tender, and delectable cakes. With cake gel, you can achieve consistent and professional results every time you bake.
The remarkable impact of Double Star Baker cake gel on cake production can be attributed to the following aspects.
1. Shorten the whipping time.
1. Shorten the whipping time.
In daily life, we often use powdered emulsifiers or simply use a whisk to whip. However, when Double Star Baker cake gel is added, the whipping time is reduced by about 50%. Clearly, this will significantly shorten the cake-making process in our bakery and home bakeries, improving our cake-making efficiency.
2. Improve the emulsification of fat and water and increase the stability of cake batter.
When adding a Double Star Baker cake emulsifier to cake batter, it directly disrupts the surface layer between the water and fat and lowers the interfacial tension between the oil and water phases. After that, the cake batter together with the increased batter becomes more stabilized and supports a great condition for the next step of baking.
3. Increase the volume and outcoming and provide a smooth texture.
Whipping a certain amount of cake emulsifier with air into a batter, more bubbles can be created and boost the volume of baked cakes. Also, the cake will be soft and light texture with a nice surface.
4. Extended shelf life.
The cake gel can also absorb and retain moisture and reduce the rate of starch retrogradation, preventing the cake from drying out which prolongs the perceived freshness of the cake.
Cake Gel Company:
Foshan Ceng Ceng Gao Food Co., Ltd, a bakery ingredients manufacturer that was founded in 1988
and dedicated to providing high-quality and competitive cake gel, baking powder, and instant dry yeast for more than 30 years.
Welcome people from all over the world to ask for a quotation about our cake emulsifier.
Press Contact:
FOSHAN CENG CENG GAO FOOD CO., LTD
Address: Shangbai, Luocun Town, Foshan City, China
Tel: +86-0757-86449206
Mob: +86-158-4117-2731
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