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For light and delicious baking results: Spongolit EP 320, a new aerating emulsifier from Cognis
Cognis' new aerating agent is based on a range of carefully chosen emulsifiers, such as polyglycerolesters and distilled mono- and diglycerides. It is available as a free-flowing powder and can be used in virtually all flours, recipes and processes. Its distinctive fat tolerance makes Spongolit EP 320 particularly suitable for fat containing batters, which are usually the most challenging in terms of aeration. The product remains tolerant and stable even when the batter is beaten for a prolonged period of time. This simplifies the manufacturing process greatly and makes it more reliable. Spongolit EP 320 can also be used with trans fatty acid-free oils instead of trans fatty acid-rich shortenings, which increase consumers' cholesterol levels and their risk of coronary heart disease. This enables manufacturers to satisfy consumers' growing demands for products which have a positive effect on their overall well-being.
Improved performance in sponge cakes, Madeira cakes, and pound cakes
Cakes made with Spongolit EP 320 have a fine and uniform crumb structure and a stable-elastic texture and are less likely to crumble when cut. They are medium to high in volume and will stay fresh for a longer period of time. The new aerating agent is particularly beneficial for sponge cakes with or without added fat, Madeira cakes and pound cakes. Its ability to absorb liquid makes it ideal for soaking cakes with sirup or the like, too. Spongolit EP 320 is particularly suitable for the "all-in method" of baking, where all the ingredients for the batter are added and whipped up at the same time, and ensures consistent product quality.
Says Andreas Funke, Global Product Line and Application Group Manager Bakery Ingredients: "Cognis' Spongolit EP 320 enables manufacturers of cake mixes, concentrates or retail mixes to improve their products. It is an easy-to-handle solution that guarantees excellent and appealing baking results and, at the same time, helps to make cake manufacturing processes more efficient. Its high fat tolerance and stable-elastic texture mean that it meets the latest demands of both manufacturers and consumers."
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