Sponge Cake Improver
Sponge Cake Improver
General product information
Brand name: BLUE BEAD - SPONGE CAKE IMPROVER(Emulsifier & stabilizer for layer cakes)
Product description
BLUE BEAD is a 'sponge cake improver', in other words; emulsifier & stabilizer blend of emulsifiers - fatty acids esters of glycerol and polyglicerol and humectants.
INGREDIENTS: Water emulgators (Glycerin monostearat %90 E471, monoproylen Glycol E1520, fatty acid polygliseron ester E475), bearer (Glycerin E422) antifoaming (E470)
Application areas
Sponge improver gel for sponge cakes, Swiss rolls and pound cakes
Hardened ice cream, artisan ice cream
Potential benefits in sponge dough
It has highly efficient whipping ability especially in sponge cake dough even in lower egg content
Promotes an increased volume and a fine even crumb, spongy structure in cakes
Allows all in one mixing which shortens the preparation process
Provides light-textured and easier pliable Swiss rolls
Gives an optimal fat distribution in pound cakes that results in a larger volume, a homogeneous cake and a better mouth feel
As a resume: it gives a fine, stable, safe and low-cost product with a longer shelf life
Potential benefits in ice cream
Imparts an excellent air distribution and a higher volume
Imparts a fine and smooth texture with good, creamy mouth feel
Allows ice cream production with reduced milk solids content and fat level without compromising the quality characteristics of the final product
Improves the melting resistance of the ice cream
Improves the heat-shock stability
Provides an easier machine handling
As a resume: it gives a fine textured, stable, safe and low-cost product with a longer shelf life
Usage level
Sponge cakes ............................1.5-2.5% on the total
Sponge cakes for Swiss roll............1.0-2.0% on the total
Layer cakes.................................1.5-2.5% on the total
Ice cream to 1% on the total
Directions for use
The recommended quantity is added together with the other ingredients in the mixing stage.