Cake Emulsifiers and Improvers

Cake Recipes

Chiffon Cakes

 

Beat 5 minutes:

 

Sugar - 20%

Liquid eggs - 42%

Potassium sorbate - 0.24%

 

Add and beat 3 minutes:

 

Liquid oil - 4%

Glycerin - 3%

Acetic acid - 0.1%

Flour (all purpose) - 24%

PentaCake SR 6684 - 1.5%

Cornstarch - 3%

PentaCake Gel - 2%

Flavorings - As required

Salt - As required

 

Target batter Specific Gravity: 0.45-0.60. Important note: The batter specific gravity should not exceed 0.65. Otherwise, the cake volume will not be satisfactory.


Baking temperature: 150°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.

 

Sponge Cake
Chiffon Cake