Swiss roll

Materials used

1. Wheat flour, vegetable oil, granulated sugar, sugar syrup, egg liquid, and water are used as ingredients to provide the cake product with its basic structure and nutritional value.
2. Thickeners, emulsifiers, acidity regulators, and other additives are incorporated to give the cake excellent rolling ability and a moist, pleasant mouthfeel.
3. A compound cake emulsifier and compound leavening agents are used to effectively enhance the whipping performance of the batter, ensuring the sponge texture and a moist, soft texture in the final product.
4. Optional additions of matcha powder or mango coconut flavor powder can provide the cake roll with vibrant color and delightful matcha or coconut mango flavors.

• Ingredients

  Dosage

  Cost per mtin finish products upon request, USD

• Cake flour

  13.41%

• Speed Soft C08

  5.75%

• Baking powder

  0.10%

• Sugar

  21.07%

• Salt

  0.19%

• Citric acid

  0.10%

• Whole egg liquid

  22.99%

• Egg white liquid

  19.16%

• Maltose syrup

  3.83%

• Sorbitol

  1.92%

• Emusifier stablizer blends, SP

  2.87%

• Vegetable oil

  8.62%