Cake Improver (CI-124)
CI-124, a revolutionary ingredient that takes your whipped products to the next level. It allows your cake to attain excellence. It’s an emulsifier compound in powder form for usage in cakes and cake mixes. It is specifically designed for cake products. It provides a moist taste and pure aroma for cakes. It also has an excellent shelf life.
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Product USP & Benefits
With its unique formulation, CI-124 offers a range of benefits that will transform your whipped creations. Experience improved whipping profile, high volume, and better over-run, all while reducing whipping time. CI-124 also provides durable strength and a fine crumb texture, ensuring your products maintain their structure and texture for longer periods. With CI-124, you can create whipped products that are not only visually stunning but also deliciously indulgent.
Improve whipping profile
It gives uniform performance in all types of cakes and bakery premixes. Whipping active emulsifiers in convenient powder form.
High volume & better over run
It has an excellent tolerance to difficult ingredients, production temperatures, and whipping times.
Short Whipping Time
Easy to work with during recipe engineering, and easy to dose during production and packaging.
Durable Strength & Fine Crumb Texture
Delivers high aeration and softness, resulting in a uniform cake crumb and a smooth cake surface.
Cake improver v/s Cake gel
Semi-Solid vs Powder Form
Cake gel is in a semi-solid state whereas improver is in powder form.
Shelf Life
Cake improver has more shelf life as compared to cake gel.
Storage Requirements
Cake gel requires cold fridge temperature for storage whereas improver can be stored at normal room temperature.
Usage
Cake gel cannot be used in cake premixes as compared to cake improver.
Quality
Quality of end product is better in improver as compared to cake gel.
Whipping Time
For Sponge cake applications cake improver is the best option as compared to cake gel.