Emulsifying Agent for Cakes 100g. by
How to use Use in egg-filled desserts such as sponge cake, wheat flour Use about 3.5-5% of flour weight. Or depending on the recipe used. Fill it with sugar, eggs and water. Storage. Store at room temperature. Do not store in direct sunlight. special feature. Reduces the amount of eggs used in the cake recipe. Reduce time to mix. The snack is bigger. Beaten ingredients Can be left up to 3 hours before baking. Easy to use Can be handled very easily and economically Commonly used in Sponge Cake or other cakes aerated by eggs Increases the volume of baked cake Expectedly performs as a whipping agent Shortens the stirring time
Specifications
| Product Expiration Type | Expiration On Package |
| Fc Shelf Life | 365.0 |
| Unit Count | 3.5 |
| Package Dimensions LxWxH | 2.6x2.3x1.7 Inches |
| Weight | 0.05 Pounds |
How to use Use in egg-filled desserts such as sponge cake, wheat flour Use about 3.5-5% of flour weight. Or depending on the recipe used. Fill it with sugar, eggs and water. Storage. Store at room temperature. Do not store in direct sunlight. special feature. Reduces the amount of eggs used in the cake recipe. Reduce time to mix. The snack is bigger. Beaten ingredients Can be left up to 3 hours before baking. Easy to use Can be handled very easily and economically Commonly used in Sponge Cake or other cakes aerated by eggs Increases the volume of baked cake Expectedly performs as a whipping agent Shortens the stirring time
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