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only 1–3% on batter weight maintains soft & freshness in all types of baking powder based soft cakes regardless of their fat content. Optimises recipe by reduction of fat & egg content, while the amount of water can be increased. Delivers cake with a higher quality at a lower cost and minimal waste. 

  • Superior eating properties
  • Longer shelf-life
  • Visual product appeal
  • Fat reduction
  • Consistent quality
  • Dough strengthening
  • Crumb softening
  • Waste reduction