Effects of Emulgel 304 :
1. Reducing dough preparation time
2. Increasing efficiency of oil in the batter in order to create a thin layer of oil around sugar and wheat flour particles
3. Increasing the effect of egg in dough and final product
4. Possibility to decrease fat and oil in cake recipes
5. Softness of the product
6. Formation a large number of small air bubbles and uniform them in cake
7. Stabilization of air bubbles
8. Creation the fine texture in the product
9. Increasing the shelf life
10. Increasing the freshness and controlling of staling during shelf life
11. Increasing the volume and making a uniform shape in the product
12. Controlling the cake’s moisture
13. Development of flavor in final product

Dosage :
0.5 to 1.5 % of Batter weight (Depends on the effect factors)

Procedure :
We recommend you to mix Emulsifier with sugar and oil, or sugar and egg to make a homogenous mixture.

Other applications :
Confectionery

Shelf life : 
4 months after production date

Packaging:
20Kg Gallons