Cake foaming agent 004 (Compound emulsifier)

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.

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.

Cake improver DB01 (Compound thickening enzyme preparation)

The Qi Feng cake used for egg separation technology can stabilize protein, help rise, and enhance eggs Whiteness and durability of foam. The finished product has a smooth surface, full appearance, and uniform structure Delicate and well supported.

Cake improver DB02 (Compound thickening enzyme preparation)

Qi Feng cake suitable for egg separation technology can stabilize protein and help with hair growth. accomplish The texture is uniform and delicate, with a pure egg aroma, full and supportive.

Compound seasoning powder YBF01 (Pre mixed powder for pastries and their products)

Suitable for various types of sponge cakes, especially for tiger skin slices and finished tiger skin rolls, with clear patterns Transparent, the cake has good softness and is easy to roll without cracking. Ensure texture while maintaining solidity Good effect and anti-aging performance.

Cake foaming agent 003 (Compound emulsifier)

It is suitable for cakes and Chinese and Western pastries to improve the starting, emulsifying The stability of the slurry, combined with the use of modifiers, produces products with delicate and soft tissue, and a smooth mouth Excellent performance, the cake will not age or fall off after long-term storage.

Cake foaming agent 004 (Compound emulsifier)

This product is specially formulated according to industrial production requirements, has a wide range of applications, and has excellent emulsifying properties Strong foaming and holding ability, as well as strong stability of the slurry. The finished product is in the form of a paste and is not prone to yellowing Under low temperature, low pH value, and low egg content conditions, there are more advantages, and the whiteness of the cake body is obvious Smooth skin and more uniform and delicate tissue.

Cake Foaming Agent (Complex Emulsifier)

Suitable For All Types Of Cakes, Increases The Degree Of Foaming, Stabilizes The Batter System, Produces A Fluffy And Delicate Structure.

Cake Companion CP05 (Compound anti-corrosion stabilizer)

This product is a new generation of cake preservative and does not contain sodium dehydroacetate This product can effectively inhibit various molds and yeasts in cake products The growth of other spoilage bacteria can greatly extend the shelf life of cakes.

Cake Companion CP06 (Compound anti-corrosion stabilizer)

Using natural fermentation products of different bacterial strains can effectively regulate the pH of the product Value, when used in conjunction with degassing agents or alcohol tablets, can effectively prolong the product The shelf life. This product does not contain chemically synthesized preservatives and is suitable for cleaning Products required by the clean label.

Cake Companion CP10 (Compound anti-corrosion stabilizer)

This product is mainly used for anti-corrosion and preservation of steamed cake products, and does not contain dehydroethane Sodium sulfate meets the requirements of new regulations. This product can effectively control the production of steamed cakes The total number of bacterial colonies and mold count significantly extend the shelf life of the product, Does not affect the flavor of cake products, does not change the operation process of the products Easy to use, excellent results.