Easy to operate, not easy to defoaming, not easy to water, volume increase, dense texture, better taste. Ingredients: granulated sugar, starch, protein powder, lemon powder, food additives (thickener (415), acidity regulator (330))
Product features:
1. effectively inhibit water
2. Prevent the collapse of the batter. After the batter is placed for 1 hour, it can still effectively inhibit its collapse and deformation;
3. The use of pastry protein powder make the whipped egg white more resilient in a variety of harsh environment.
4. Can make moist soft texture cake
5. Frozen cakes can maintain the taste of freshly baked cakes after thawing
Production Scope:
Almond: almond cake, Macaron cake, etc.
Batter: Meringue (all protein products), chiffon cake, Italian meringue and other protein products.
Location：
