Fidan Jelly Cake

It is an emulsifying compound in the gel form used for improving quality and quantity parameters in the formulation of flour industry.


Using Method

Mix 0.6 to 1.2% of the gel with water, sugar and egg for 2 to 4 minutes at the beginning of the kneading process and then continue the remaining process of kneading.


Increasing the initial softness of the product

Delaying staling and extending the shelf life

Producing uniform texture

Reducing the specific weight of the dough by increasing aeration

Reducing egg consumption

Reducing time of kneading process


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