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.
- 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.
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 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: