Pastry & Cake

The role of roti plus as emulsifier in layer cakes & pastry is aeration, emulsification and crumb softening. The aerated structure of batters depends on whipped-in-air and gas (CO2) from the leavening agent.

Aeration:

  • Hydrolyzed Soya lecithin lowers the surface tension of the aqueous phase improving the amount of air whipped into the batter.
  • Large amounts of finely divided air cells develop uniform structure.
  • Batter containing many small air cells produces final cake having a larger volume.
  • The addition of Verolec HE with shortening ensures numerous small air cells being created during beating or creaming.

Emulsification:

  • As emulsifier produces finer dispersion of fat particles in dough.

  • Stronger cake batters permits strength to the cake batter. Increased water and sugar addition resulting sweeter taste & more tender cakes

 

 

Crumb softening:

  • Crumb softening in cakes is a function of moisture retention, shortening activity, and starch complexing.

  • With the starch softens the product. Softening the crumb structure.

Reduce Egg In Cake:

Also can reduce eggs dose in cake process:
1 Egg = 1 Teaspoon of Roti Plus+ 1-2 Teaspoon of Water + 1 Teaspoon of Baking Powder.
Recommended Dose: 0.3 -0.5 % on Wheat flour basis. i.e. 3-5g for 1 kg wheat flour.

 

How to use:

  • Mixing of ingredients is first stage in cake making. In mixing all dry ingredients are added & then water.
  • Roti plus is used in this stage.
  • Firstly take some quantity water in jar & then add required Roti plus into that.
  • Mix it well by blender & finally add in to mixer. (Image of Hand mixer)
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