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Overview
Cake Gels are mainly used to produce cakes with a high volume and improved freshness while ensuring a highly stable product, reliable production, and consistent baking quality.
The advantage of using a Cake Gel instead of a powder-based emulsifier is that the gel is easier to mix with the remaining ingredients in the recipe. The gel activates immediately, and all ingredients can be added at the same time according to the all-in-one method. Therefore, the mixing time can be reduced.
Cake Gels have an outstanding aeration potential, which strongly flavors the production of many small, uniform, and stable air bubbles. As a result, the crumb structure is finer, leading to a good texture.