This Emulsifier has been designed and formulated for all types of sponges and layer cakes, and has a good aeration property in final product.
Ingradients:
Mono glyceride(E471), Propylene glycol ester of fatty acid, Glycerol, Mono propylene glycol, Sorbitol and Water.
Effects of Emulgel 201 :
1) Reducing dough preparation time
2) Increasing effect of egg and fat in dough and final product
3) Formation a large number of small air bubbles and uniform
them in
cake
4) Stabilization of air bubbles
5) Creation the fine texture in the final product
6) Increasing the shelf life
7) Increasing the freshness and controlling of staling during shelf
life
8) Increasing the volume, and making a uniform shape in the product
9) Creating the soft texture in the cake and controlling the cake's
moisture
10) Development of Flavor in final product
Dosage:
1 to 2 % of dough weight (Depends on the effect factors)
Procedure:
If dough making is done in 2 or 3 steps, we recommend you to mix Emulsifier with sugar, oil, water and other components
in creaming step. In case of high aeration it’s possible to use Emulgel at the second step.
