Our key edge in cake gel is that it can be adjusted to both rich and economic recipes

With different parameters like Fat and eggs content chefs do face issues, however we do guarantee better flexibility

UFI offers 2 types of Cake gels that can fit almost an cake recipe

Bono Gel:

A highly functional cake improver designed for recipes with high fat content to give high emulsification properties with a dosage of 80gm / 1.5 Kg of eggs.

Recipe
Ingredients Quantity
Egg 750 gm.
Sugar 400 gm.
Bono Gel 40 gm.
Water 130 gm.
Flour 600 gm.
Baking Powder 10 gm.
Vanilla 2 gm.
Procedures 
Mix eggs, sugar, Cake Gel and water for a period of 2 minutes until foam is acquired. Add the flour, baking powder and mix for 2 minutes
For Gateaux Leave for 50 minutes in the oven at 180 ̊C
For Swiss-Roll Leave for 20 minutes in the oven at 220 ̊ C

Packaging
16 KG cartons (4 bucket x 4 kg)
20 KG cartons (2 buckets x 10 Kg)

Alfa Gel:

An Economic cake gel for standard cake recipes with a dosage of 120 gm. /1.5 Kg of eggs.

Recipee

Ingredients Quantity
Egg 750 gm.
Sugar 400 gm.
Alfa Gel 50 gm.
Water 130 gm.
Flour 600 gm.
Baking Powder 10 gm.
Vanilla 2 gm.

Procedures

Mix eggs, sugar, Cake Gel and water for a period of 2 minutes until foam is acquired. Add the flour, baking powder and mix for 2 minutes
For Gateaux Leave for 50 minutes in the oven at 180 ̊ C
For Swiss-Roll Leave for 20 minutes in the oven at 220 ̊ C

Packaging
15.2 KG cartons (4 bucket x 3.8 kg)
20 KG cartons (2 buckets x 10 Kg)