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JILK CAKE EMULSIFIER
Product Code: 023001
A time-saving product that helps keep cakes from falling in or shrinking and gives a fresh, smooth texture, and extends the shelf life. Add 3% of product to recipe’s total weight.
1 bucket: 11 lbs/5 kg
1 bucket: 11 lbs/5 kg
- Availability: In Stock
Net Weight: 11.02 lbs
Shelf Life: 365 Days
Recommended Storage: Dry/Ambient
Ingredients:
Water, Sorbitol, Mono- and Diglycerides, Natural Orange Flavoring
Country of Origin: Switzerland
Shelf Life: 365 Days
Recommended Storage: Dry/Ambient
Ingredients:
Water, Sorbitol, Mono- and Diglycerides, Natural Orange Flavoring
Country of Origin: Switzerland
Preparation:
Cake recipe: place eggs and water/liquid in mixing bowl; scale Jilk (3% of recipe’s total weight) with sugar and add to mixing bowl; add flour, flavorings, and baking powder; mix all ingredients at high speed for 1½ - 3 minutes (for very large batches mix for 5 - 6 minutes); when the mix forms peaks, stop machine immediately; mix is then ready for baking – should be baked within 24 hours of preparation; Jilk requires a 25 - 50ºF increase in baking temperature
Application:
Cake emulsifier; used for “1-Step” sponge cake and roulade production
Advantages:
Cakes made with Jilk will not fall or shrink; keeps volume; keeps final product to stay fresher longer and contributes to a fine, smooth texture; batter can be made 24 hours ahead of time; extends shelf life
Cake recipe: place eggs and water/liquid in mixing bowl; scale Jilk (3% of recipe’s total weight) with sugar and add to mixing bowl; add flour, flavorings, and baking powder; mix all ingredients at high speed for 1½ - 3 minutes (for very large batches mix for 5 - 6 minutes); when the mix forms peaks, stop machine immediately; mix is then ready for baking – should be baked within 24 hours of preparation; Jilk requires a 25 - 50ºF increase in baking temperature
Application:
Cake emulsifier; used for “1-Step” sponge cake and roulade production
Advantages:
Cakes made with Jilk will not fall or shrink; keeps volume; keeps final product to stay fresher longer and contributes to a fine, smooth texture; batter can be made 24 hours ahead of time; extends shelf life