Cake gel is a ready-to-use product made from a combination of several solvents, approved food sweeteners, various emulsifier formulations, and water. It is used as a basic raw material in the preparation and production of various food items. Its most important application is in the baking industry, where it offers exceptional benefits. It is used as a moisture-retaining agent and to delay staling by controlling water content in the baking of various cakes and pastries. The role of emulsifiers in this industry is to connect oil and water in the product, which results in a uniform texture and moisture retention. In most oil-based cakes, sponge cakes, roulades, pastries, cookies, and biscuits, this product improves aeration, creating a better and fluffier texture in these foods. It also increases shelf life, prevents food spoilage, and allows for faster and more even cooking of food items. With new styles developed in the production and baking of various flour-based products, combining cake gel with baking powder and sodium acid pyrophosphate can always be effective in improving the quality of cakes and pastries. Additionally, combining these three products can reduce the consumption of certain raw materials in various flour-based products. For example, eggs and oil are two important factors in the raw materials for making cakes and pastries that affect dough rising and pastry puffing; therefore, by using emulsifier combinations with baking powder and sodium acid pyrophosphate, the consumption of these materials can be reduced, leading to cost savings. One of Fidan's goals is to enhance the quality of cake gel for significant technological innovation in the production process of various flour-based products.
| Type of packaging | Weights | Grades |
|---|---|---|
| Bucket | 8 kg | Black and red |
| 20 kg |
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