Cake gels & hydrated emulsifiers (VEROL®)
The use of cake gels and hydrated emulsifiers allows the manufacturers of sponge cakes, Swiss rolls, pound cakes, etc., to:; Reduce the egg content in the recipe, which reduces cost.; Obtain spongier and larger products by maximizing and…
About this product
The use of cake gels and hydrated emulsifiers allows the manufacturers of sponge cakes, Swiss rolls, pound cakes, etc., to: Reduce the egg content in the recipe, which reduces cost. Obtain spongier and larger products by maximizing and homogenizing air incorporation and stabilizing the batter. Obtain products with a more stable crumb, finer, and uniform texture. Improve the sensory properties. Lasenor offers different ingredients to produce cake gels and hydrated emulsifiers, sold under the brand name VEROL®.
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3 certificates on file for Lasenor Europe Slu
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- Location
- Spain
- US shipments
- 3 to 3 buyers since Jan 4, 2026
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