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Gluten is a protein found in grains like wheat, barley, and rye. It plays a crucial role in giving dough its elasticity and helps foods maintain their shape during baking.
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.