Cake gels are cake improvers comprised of water, emulsifiers and solvents which are used primarily in production of sponge cakes. Cake gel manufacturers encounter several challenges during production. The complexity to produce stable and highly functional cake gels increase becuase of the many processing variables involved.

The key functionalities of cake gel are:

1. Boost cake volume through improved aeration of cake batter, increased cake batter viscosity and preventing coalescence of air bubbles during batter floor time and during baking.
2. Provide quick whipping properties.
3. Allow the use of a single step process or ‘all-in-method’ in industrial cake production, in comparison to the conventional two-stage cake making method.
4. Improve cake batter stability through increased cake batter viscosity to extend batter floor time.
5. Improve emulsification of oil and water in cake batter.
6. Impart a uniform and fine crumb structure.
7. Improve softness of cake products and extend shelf life.

 

For more for technical information on cake improvers and Ekömul MG & Ekölite PE / PG Series, Click here

Synercore is the exclusive distributor of Futura Ingredients in South Africa.