GCL Baking powder, like baking soda and yeast, is a leavening agent that causes batter to rise. Baking powder lightens the texture of cakes by enlarging air bubbles within the batter. The correct use of our baking powder makes the difference between a light and fluffy cake and a chocolate brick.
It is a batter aerating agent and hence improves cake. It gives strength and stability to the batter resulting in a cake with excellent volume, structure and good shelf life.It also reduces the use of fat and egg.
Generally it is mixed with milk to form a thick sauce to top with cake or with other dessert. Custard powder is used as a flavouring agent and mixed with thick cake batter to make custard cake.
Adding a couple teaspoons of glycerine to your cake batter before baking acts as a preservative, holding onto that fresh baked feeling long after it has come out of the oven. We recommend using up to 3 tsp of our Glycerine in a Vanilla Cake and 1-2 tsp in Chocolate Cake to really lock in that moisture.
Is a liquid form of simple sugar. It tends to keep cake soft and moist so is often used in icings to stop them from becoming hard and keeps the cake soft and moist.
Our malt extract will improve the flavor and add moisture to the cakes & biscuits ; these preparations also stimulate and quicken fermentation, saving sugar and lard.
Pan Release Agents
Pan-Releasing Agents are highly economical and replaces the use of oil in pans. Incraeses longetivity & decreases blackness of Pan. It is available in concentrate as well as Ready-To-Use forms. To understand how it can be economical to your bakery and innovative solutions please get in touch.
A sweet and colorful confectionery candied fruit mainly prepared from raw papaya. These candid fruits also known as tutti frutti comes in various bright colors. It can be used as topping on cakes & ice-creams .