Cake Emulsifiers and Improvers

Cake Recipes

Muffins, Cupcakes and Pound Cakes

 

Beat 5 minutes:

 

Sugar - 23%

Liquid eggs - 17%

Cold water - 9%

Potassium sorbate - 0.24%

PentaCake Gel - 0.6%

 

Add and beat 3 minutes:

 

Liquid oil - 20%

Glycerin - 2%

Invert sugar - 0.7%

Acetic acid - 0.05%

Flour (all purpose) - 24%

PentaCake 6305 - 3%

PentaCake Gel - 0.6%

Flavorings - As required

Salt - As required

 

Target batter Specific Gravity: 0.75-0.85.


Baking temperature: 170°C.


For chocolate flavor version: add about 3% dark cocoa powder (% of total batch) and reduce the flour content accordingly; increase the acetic acid ratio by at least 0.05% (% of total batch).
 

The potassium sorbate level is subjected to the local regulations related to the usage of sorbates in fine bakery wares. The PentaCake Gel level is subjected to the local regulations (if any) related to the usage of propylene glycol as a solvent for emulsifiers.

 

Pound Cake
Muffin, Smooth