Cake Formulas
Muffins and Pound Cakes, Soft
Basic cakes with long lasting softness and humidity.
Sponge Cakes
High volume fluffy sponge cakes, custard cakes and soft cookies.
American Muffins
Crown shaped classical American muffins. Good retention of chocolate chips and fruit pieces. Suitable also for pound cakes with "crack". Oil based.
American Muffins, Chewy
"American Muffins" with chewy semi-dense texture. Suitable also for pound cake production. Good retention of chocolate chips and fruit pieces. Oil+fat based.
Cakes with semi-dense texture
Semi-dense pound cakes and muffins, with "short" texture, improved "bite" and reduced oiliness. Oil+fat based.
Corn Muffins
Soft corn muffins with crown shape. Suitable also for corn pound cakes.
Chocolate Brownies
Rich chewy brownies with dense texture and enhanced humidity.
Sliced Cakes
Dense cakes with close spongy "short" texture and improved slice stability.
Low Sweet Cakes, Semi-Dense
Cakes and muffins with lower sweetness and semi-dense texture.
Low Sweet Cakes, Soft
Cakes and muffins with reduced amount of sugar and lower sweetness. Soft version.
Eggless Cakes, Semi-Dense
Egg-free cakes and muffins with semi-dense texture.
''Clean Label'' Cakes
Industrial cakes which do not contain synthetic preservatives, emulsifiers, stabilizers, chemical antioxidants or trans fats.
Filled Cakes, Before Baking
Cakes which are filled with chocolate or jam, before baking. Good retention of the filling during baking. Suitable mainly for filled muffins and pound cakes.
Layer Cakes
Basic recipe for layer cake production.
Soft Cookies
Suitable for the production of filled and coated products like "Chocopie".
Cake Mix, for long life cakes
A basic pre-mix for the simplified production of long life cakes and muffins.