PRODUCTS
Cake Improver QF01 (Complex Thickening Agent)
Suitable For Whole Egg Sponge Cakes,
Improving Batter Stability, Results In Fine And
Soft Organizational Structure, Ensures A Mellow
Aroma Of The Cake.
Cake Improver QF02 (Complex Thickening Agent)
Suitable For Separated Egg Sponge Cakes,
Improving Batter Foam Stability And Cake
Structure And Tensile Strength, Ensures A
Tender And Smooth Taste Experience.
Cake improver QF04 (Compound thickening enzyme preparation)
Suitable for light oil cakes, with good emulsification and reduced use of cake oil
Improve the stability of foam in batter, and the finished cake has smooth surface, even and fluffy texture and
Good mesh structure and toughness, good support, good combination of softness and moisture
Soft and smooth taste, mellow egg flavor, good anti-aging effect, and improved shelf life of cake
Adverse phenomena such as cracking and falling off can keep the cake moist and maintain a stable flavor in the later stages.
Cake Improver MS01 (Complex Thickening Agent)
Suitable For Steel Strip Cutting Steam Cakes
And Small Blanket Rolls,Improving Cake Softness
And Toughness, And Ensures That The Small
Blanket Rolls Do Not Crack When Folded.
Cake improver MS02 (Compound thickening enzyme preparation)
Low cost, excellent emulsification effect, improved slurry stability,
significantly increased cake fluffiness, and Softness, non shrinking support,
smooth surface of cake products, fluffy structure, and loose texture
Soft and delicate, good anti-aging effect, and guarantee the stability of shelf life.
Cake improver MS03 (Compound thickening enzyme preparation)
This product has a wide range of applications, can be added in moderation, has strong slurry stability,
and has good emulsification effect. carry High quality products have good starting performance,
sufficient support, and are not easy to shrink in the later stage, with less slagging and resistance
The aging effect is good, ensuring the stability of the later shelf life.