Description
Ingredients: Water, emulsifier E471, E475, propylene glycol E1520, glycerin.
Allergen Information:
Naturally free from major allergens; processed in a dedicated bakery manufacturing facility.
- Preparation Instructions (Procedure Recipe):
- Flour: 300g
- Wheat or corn starch: 200g
- Baking powder: 7.5g
- Sugar: 350g
- Mixy Emulsifier: 40g
- Skimmed milk powder: 50g
- Eggs: 600g
- Water: 100g
- Blending: Combine all dry and liquid ingredients with Mixy Emulsifier in a planetary mixer.
- Whipping: Whip at high speed until a smooth, fully aerated, and stable batter paste is formed.
- Baking Pour into baking tins or molds and bake according to standard cake specifications.
- Product Characteristics:
- Professional gel paste emulsifier for sponge doughs and pastries.
- Provides uniform cell structure, superior rise, and tender elasticity.
- Ensures high batter stability during production and processing.
