PRODUCTS
Cake Improver HM01 （Complex Thickening Agent）
Suitable For Sponge Cakes,
Improving Emulsification And Stability Of
Batter, Resulting In A Fine Organizational
Structure And Smooth.
Cake Improver HM04 （Complex Thickening Agent）
Suitable For Cakes Produced By Traditional
Techniques To Improve The Softness,
Moistness And Taste Of Cakes, And Ensure
That The Products Do Not Age Or Fall Off.
Cake improver HM05 (Compound thickening enzyme preparation)
Excellent emulsification effect, smooth and stable slurry without foaming,
improved penetration of slurry baking Cake support without shrinkage,
smooth and non peeling surface of the finished cake, uniform and delicate organization
White, dry and refreshing taste, good anti-aging effect, and stable flavor in the later stage.
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.
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232 Kezhu Road, Guangzhou High tech Industrial Development Zone