Cake Emulsifiers and Improvers

Cake Recipes

Layer Cakes

 

Beat 3 minutes:

 

Sugar - 23%

Liquid eggs - 8%

Liquid oil - 5%

PentaCake SR 6684 - 1.5%

Potassium sorbate - 0.24%

 

Add and beat 3 minutes:

 

Cold water - 4.5%

Liquid eggs - 22%

 

Add and beat 3 minutes:

 

Glycerin - 4.5%

Invert sugar - 5%

Acetic acid - 0.12%

Flour (all purpose) - 24%

PentaCake Gel - 2%

Flavorings - As required

Salt - As required

 

Aerate to Specific Gravity of 0.50-0.60


Baking profile and baking time to be determined according to the specific equipment and according to the required final cake specifications.


For chocolate flavor version: add about 2%-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.

Layer Cake