Effects and Benefits:
1- Reducing the effects of staleness by complexing with starch and delaying the retrogradation of starch
2- Creating a soft and uniform texture and preventing crushing in the product by strengthening the gluten network
3- Connecting with open water and inhibiting the growth of all types of microorganisms, especially molds and yeasts
4- Improving the mouth feel and creating the feeling of “freshly baked”
5- Optimum distribution of oil and maintaining moisture inside the product
6- Increasing the volume and lightening of the product
7- Creating a transparent and shiny top on the surface of the cake
Usage: all kinds of cakes
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