Bakels CI 9317 is a free-flowing cake improver developed for the production of egg-free cakes. Easy to use and added directly to dry ingredients, it supports the manufacturing of muffins, bar cakes, slice cakes and cake rusks. The improver enhances volume, texture, mouthfeel and shelf life, ensuring consistent structure and improved overall eating quality across a wide range of cake applications.
Keep away from direct heat and sunlight, Once opened use within limited shelf life, Store in a cool (<25°C), dry and hygienic place
365 days
Powder
Recipe – Using Paddle Attachment
1. Add water, and dry ingredients, mix for 1 minute at slow speed
2. Mix at medium speed for 3 minutes
3. Scrape down the batter, mix at slow speed for 2 minutes adding oil
4. Pour batter in molds
5. Bake at 180°C for 30 to 35 minutes
Recipe – Using Paddle Attachment
1. Add water, and dry ingredients, mix for 1 minute at slow speed
2. Mix at medium speed for 3 minutes
3. Scrape down the batter, mix at slow speed for 2 minutes adding oil
4. Pour batter in molds
5. Bake at 180°C for 30 to 35 minutes
Cake Emulsifiers & Confectionery Improvers
Ovalett is a cake gel. It gives stable batter and good volume. Suitable for the “all-in method” of sponge batter ...
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