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)