Cake Improvers
Definition
Improver in powder form, to produce all types of cakes and muffins, which, contains different types of oils such as (Soya - sunflower-corn)
Benefits
| 1. Easy to use. | 2. Spongy Strength |
| 3. Perfect final product. | 4. Accept Flavors, |
| 5. Coherent structure. | 6. Colors or cocoa Powder |
| 7. High volume & soft | 8. Texture |
| 9. Accept dried fruits |
Recipe
| Ingredients | Quantities |
| R-50 Improver | 740 Gms. |
| Crystal Sugar | 2.420 kilograms |
| Flour | 2.105 Kilograms |
| Oil | 2.105 Kilograms |
| Egg | 2.105 Kilograms |
| Water or juice | 0.525 Grams |
| Vanilla | On desire |
| Flavors | On desire |
Method Of Preparation
1- Mix all ingredients at first speed for one min.
2- Mix for 5 min. at 3rd. speed.
3- Pour half of the mould of rectangle or round shape cake.
4- Bake at 180 C°
5- Baking time from 35 to 45 min.
* Dried fruit to be add after the final mixing
Ingredients
Flour, Starch, Dextrose, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Emulsifier, E471 Monoglyceride, Malto-Dextrin.
Packing
10 Kgs. in a polyethylene bag in Kraft paper bag
Expiry Date
One Year From Date Of Production
Storage
In cold and dry place, away from direct sunlight
Definition
An ameliorant related to production of all types of sponge and Swiss Roll with easy and quick preparation.
Characteristics
Easy to prepare – excellent final product – good volume and softness – consistent structure – spongy stature – accepting the flavors, colors or cocoa powder.
Use Percentage
From 3% to 3.5% out of total weight of mix.
| Main Recipe | Sponge Cake Components |
| Raj Cake Gel | 350 grams |
| Flour | 2500 grams |
| Crystal Sugar | 2300 grams |
| Baking powder | 70 grams |
| Egg | 3500 grams |
| Water | 750 grams |
| Vanilla | 5 grams |
| Flavors | On desire |
Method Of Preparation
1- Mix all ingredients together whisking them by the electric beater for 2 minutes at the medium speed for 2 - 3 minutes at speed No. 3 (High)
2- Pour at half height of tray.
3- Bake at 180 C°.
4- Time depends on volume of mould, and averages from 35 - 45 minutes.
Components
Glycerin - Sodium stearate - Propylene glycol - Water - Food emulsion - Monoglyceride E471.
Expiry Date
One Year From Date Of Production
Storage
In cold and dry place
Packing
4 kilograms & 15 kilograms in a plastic jerkin
Definition
Concentrated cake improver in gel form used for sponge layer cakes. To be used for fully automatic lines and semi-automatic lines for layer cake, pound cake and swiss roll.
Benefits
It contains emulsifiers to obtain excellent final product in low cost
Percentage of use
1.5% to 2% on total weight of batch
Ingredients
Emulsifier E471 monoglycerides, propylene glycol, potassium sty rate, E475 & Water
Physical Form
Paste
Expiry Date
One Year From Date Of Production
Storage
In a cool dry place, away from direct sunlight
Packing
- 10 kilos in a polyethylene bag, in a corrugated carton
- 15 Kgs plastic jerkin
General Description
Lonex-M9 is a natural product, which gives long expiry and softness to the cake.
Color: Colorless
Appearance: Homogenous Liquid-Clear
Organoleptic: Taste and smell
Application & Recommended Dosages
To be tried on general food application especially industrial cakes.
Usage: From 2% to 3% on the total weight of the batch
Analytical Data
| Refractive Index n20 D | 1.4205-1.4225 |
| pH | 7.4-7.9 |
| Solubility | Soluble in oil |
Microbiological Data
| Aerobic Plate Count | Max. 10,000/g |
| E.coli (5g) | Absent by test |
| Staphyloccus Aureus | Absent by test |
| Salmonella (25 g) | Absent by test |
| Yeasts & Moulds | Max. 500/g |
Legislation
This product contains food ingredients approved for use in the EC (according to the EU flavoring directive 88/388/EEC)
- List of flavoring categories: Nature-identical flavoring substances
- List of other ingredients: natural Ghee
- List of limited ingredients: None
Storage & Handling
Packing: 25 kilograms plastic jerkins .
Storage: Under cool and dry conditions away from direct sunlight.
Shelf Life: 12 months from the date of production.