Whole egg Chiffon Cake

Materials used

1. Wheat flour, sugar and syrup, vegetable oil, and eggs are used to establish the basic structural foundation of the cake product.
2. Whole eggs are dissolved and whipped, providing the cake with both nutritional value and structural integrity while significantly improving production efficiency.
3. Compound thickeners and compound cake emulsifiers are employed to effectively enhance the cake’s texture, anti-aging properties, and overall mouthfeel.

• Ingredients

  Dosage

  Cost per mtin finish products upon request, USD

• Cake flour

  13.77%

• Speed Soft C08

  4.59%

• Corn starch

  0.96%

• Whole milk powder

  0.46%

• Baking powder

  0.28%

• Sugar

  18.37%

• Salt

  0.23%

• Emusifier stablizer blends, SP

  3.49%

• Sorbitol

  2.75%

• Maltose syrup

  1.38%

• Glycerine

  0.46%

• Vegetable oil

  7.35%

• Egg

  45.91%