Cake Emulsifiers and Improvers

Cake Recipes

1 - Muffins and Pound Cakes, Soft


Basic cakes with long lasting softness and humidity.  

Use this recipe as a starting point, for soft and humid muffins or pound cakes, with moderate “hill” and increased softness.

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1 - Muffins and Pound Cakes, Soft

2 - Cupcakes and Pound Cakes, Spongy


Cakes with close interior texture and smooth and flat surface.

For cupcakes or pound cakes with flat surface and fine close interior texture (small and uniform cells).

 

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2 - Cupcakes and Pound Cakes, Spongy

3 - American Muffins


Soft and humid American Muffins with "crown".

Destined for muffins with dominant “crown”. Can be used also for Pound Cakes with elevated center. The level of the crown can be determined by the baking temperature.


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3 - American Muffins

4 - Muffins and Pound Cakes, Semi-Dense


Spongy cakes with fine texture, improved "bite" and reduced oiliness.

Spongy texture like recipe 2, but slightly denser and less oily, due to the margarine usage, providing more “body” to the cake.

 

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4 - Muffins and Pound Cakes, Semi-Dense

5 - Muffins and Pound Cakes, Economic


Low cost formula for muffins and pound cakes with spongy texture.

Targeted to markets which demand very low cost cakes, but still with long shelf life. The resulted cake quality is lesser than of recipes 1-4.

 

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5 - Muffins and Pound Cakes, Economic

6 - Sponge Cupcakes


High volume fluffy personal sponge cakes, custard cakes and soft cookies. 

Very soft and fluffy cupcakes, which are suitable mostly for custard cake production (South Asian). Adjustments in the recipe, mixing and baking conditions might be needed, according to the specific production line.

 

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6 - Sponge Cupcakes

7 - Sponge Cakes

High volume classic sponge cakes (big size) with low fat content.

For filled or topped sponge cakes or as a “stand alone” product, to be decorated by the consumer.

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7 - Sponge Cakes

8 - Sliced Dense Cakes


Dense cakes with uniform close texture and clear slicing.

Slices remain stable, with reduced crumbliness and breakage during slicing or transportation. This cake is characterized by very small and uniform cells and completely flat cake surface.

 

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8 - Sliced Dense Cakes

9 - Low Sweet Cakes


Pound cakes and muffins with reduced sweetness. 

Targeted mainly to markets demanding cakes with extremely low sweetness. The resulted cakes are similar to sweet bread.

 

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9 - Low Sweet Cakes

10 - Layer Cakes


Basic recipe for layer cake production.

Adjustments in the recipe, mixing and baking conditions might be needed, according to the specific production line. Swiss Roll versions are also available, upon specific request.

 

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10 - Layer Cakes

11 - Soft Cookies


Suitable for the production of filled and/or coated soft cookies such as "Chocopie" and "Jaffa Cake" style.

For depositing onto belt (thick batter) in a continuous production line.


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11 - Soft Cookies

12 - Chocolate Brownies


Rich chewy brownies with dense texture and enhanced humidity.

Similar to the leading Turkish brands, available in Europe and the Middle East.

 

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12 - Chocolate Brownies