Coconut latte cake

Materials used

1. The main ingredients include wheat flour, vegetable oil, sugar/trehalose, and egg liquid, providing the cake with its basic structure and nutritional value.
2. A compound cake emulsifier is used to effectively enhance the whipping performance of the cake batter, ensuring a sponge-like texture in the final product.
3. A premix is used to improve the efficiency of cake production while also providing the cake with excellent texture and shelf-life stability, helping to prevent aging during storage.

• Ingredients

  Dosage

  Cost per mtin finish products upon request, USD

• Cake pre-mix powder

  23.28%

• Sugar

  16.75%

• Trehalose

  4.19%

• Salt

  0.21%

• Citric acid

  0.09%

• Emusifier stablizer blends, SP

  2.09%

• Sorbitol

  6.28%

• Whole egg powder

  33.50%

• Vegetable oil

  11.51%

• Coconut cream

  2.09%

• Cake pre-mix powder

  23.28%

• Sugar

  16.75%

• Trehalose

  4.19%

• Salt

  0.21%

• Citric acid

  0.09%

• Emusifier stablizer blends, SP

  2.09%

• Sorbitol

  6.28%

• Whole egg powder

  33.50%

• Vegetable oil

  11.51%

• Coconut cream

  2.09%