- Pune, Maharashtra
- contact@anandfoods.org
- +91-9822550734
Known for its cutting-edge research and commitment to quality, Anand Chemiceutics has revolutionized the baking sector with its advanced cake gel formulations. These gels enhance the texture, volume, and shelf life of cakes, providing bakers with consistent and superior results. By improving batter aeration and stability, Anand Chemiceutics’ cake gels ensure a fine, even crumb and a delightfully soft bite.
Cake gels are specialized ingredients used in baking to enhance the quality and consistency of cakes. Cake gels are an invaluable tool in modern baking, offering numerous benefits that help bakers produce high-quality cakes with ease and consistency.
These help blend water and fat more effectively, ensuring a uniform batter. Common emulsifiers include mono- and diglycerides.
These maintain the structure and consistency of the batter, preventing it from collapsing during mixing and baking.
In some formulations, enzymes are used to break down certain components of the batter, improving texture and shelf life.
Cake gels help create a finer, more even crumb structure, resulting in a soft and moist texture.
They enhance aeration in the batter, leading to cakes that rise better and have a lighter, fluffier texture.
Using cake gels ensures that each batch of cakes has the same high quality, with consistent results every time.
Cakes made with cake gels often stay fresh longer due to improved moisture retention and structural stability.
Cake gels make the mixing process easier and more efficient, reducing the chances of batter curdling or separating.