Features
Muffins are one of the simplest types of heavy oil cakes. The dry and wet ingredients are simply mixed together without excessive stirring—just enough to combine them thoroughly before being poured into molds for baking. The molds are typically in the shape of paper cups, and the cakes usually have a mushroom-like shape. The product has a soft, elastic texture.
The product solution we offer has a shelf life of 60 to 90 days at room temperature when sealed.
Materials used
1. The main ingredients used are wheat flour, milk powder, vegetable oil, sugar/maltose, and egg liquid, which provide the basic structure and nutrition to the cake product.
2. The addition of a compounded cake emulsifier effectively enhances the whipping performance of the cake batter, ensuring a soft and elastic texture for the cake.
Ingredients
Dosage
Cost per mtin finish products upon request, USD
Whole egg liquid
23.41%
Sugar
22.24%
Salt
0.23%
Xanthan gum
0.03%
Water
3.51%
Sorbitol
1.17%
Malt syrup
2.34%
Emulsifier stabilizer blends
1.87%
Cake flour
22.24%
Baking powder
0.70%
Corn starch
1.17%
Whole milk powder
1.17%
Vegetable oil
19.90%
Features
Muffins are one of the simplest types of heavy oil cakes. The dry and wet ingredients are simply mixed together without excessive stirring—just enough to combine them thoroughly before being poured into molds for baking. The molds are typically in the shape of paper cups, and the cakes usually have a mushroom-like shape. The product has a soft, elastic texture.
The product solution we offer has a shelf life of 60 to 90 days at room temperature when sealed.
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Jinhui Town, Fengxian District, Shanghai
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