| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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SP cake oil is prepared by Gadele selection of various high-quality raw materials and combined with independent research and development of high-tech. The use of this kind of cake oil can effectively shorten the production time of the product, make the appearance and organization of the finished product uniform and delicate, make the entrance more lubricating, rich fragrance. SP cake oil has the advantages of strong operation stability, strong foaming and strong emulsification, and can effectively extend the shelf life.
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Method of use |
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| Cake | To make the cake, simply add the slurry to the mixing tank before mixing it quickly. |
| Bread | The bread is made with the oil and fat added last. |
| Moon cake crust | Make moon cake crust with grease. |
| Tide Mooncake Skin | When making the tide moon cake crust, add it in the crispy heart. |
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Characteristics of cake oil |
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| Hit fast | In a short time, the egg pulp can be beaten into foam. Generally, the rapid mixing time is 3-4 minutes, and the whole process is about 7-10 minutes. |
| hair high | The volume of the baked cake can be increased by 10%-20% compared with that without SP cake oil. |
| well organized | Baking out of the cake tissue structure is delicate, uniform, good taste, the organization is particularly significant improvement. |
| Fragrant | Can highlight the aroma of the cake, more flavor. |
| good taste | Good moisture retention and more lubrication at the entrance. |
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Recommended Dosage |
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| Make a cake | 3%-5% of the amount of flour, but not more than 3% of the total amount of finished products |
| Making Bread | 1-2% of flour |
| Desktop moon cake | 5% of flour |
| Cantonese Moon Cake | 0.3% of flour |
| Tide Moon Cake | 5% of the amount of crisp heart flour |
Diverse Applications:
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