Egg Parting Chiffon Cake

Materials used

1. Wheat flour, sugar and syrup, vegetable oil, and eggs are used to form the basic structural foundation of the cake product.
2. A key premixed powder is added to the egg whites to ensure excellent whipping performance and foam stability, facilitating the proper incorporation of other ingredients.
3. A compound cake emulsifier is added to the egg yolks to enhance the batter’s whipping performance and stability, improving the cake’s fine and delicate texture.
4. Compound thickeners and sugar esters are used to effectively enhance the cake’s anti-aging properties and improve its overall mouthfeel.

• Ingredients

  Dosage

  Cost per mtin finish products upon request, USD

• Egg white part

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• Egg white liquid

  21.43%

• Sugar

  16.08%

• Premix

  1.22%

• Egg yolk parts

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• Egg yolk

  9.95%

• Whole egg liquid

  15.31%

• water

  1.22%

• Sugar

  3.83%

• Cake flour

  12.25%

• Speed Soft C08

  3.83%

• Sucrose ester

  0.10%

• Emusifier stablizer blends, SP

  1.53%

• Maltose syrup

  0.77%

• Sorbitan liquid

  1.53%

• Vegetable oil

  10.95%