ج.م 1,812

Description

Which used about 3-5% based on weight of flour or according to recipe and blend directly with sugar, eggs and water.
Size : 100 g./ can , Quantity : 2 cans.
Can be handled very easily and economically.
Commonly used in Sponge Cake or other cakes aerated by eggs.
Increases the volume of baked cake.

Expectedly performs as a whipping agent Shortens the stirring time How to use Use in egg-filled desserts such as sponge cake, wheat flour Use about 3.5-5% of flour weight. Or depending on the recipe used. Fill it with sugar, eggs and water. Storage. Store at room temperature. Do not store in direct sunlight. special feature. Reduces the a of eggs used in the cake recipe. Reduce time to mix. The snack is bigger. Beaten ingredients Can be left up to 3 hours before baking. Easy to use

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2 x 100 g UFM SP Forming and Emulsifying Ingredient for Cakes

Fast Delivery to EGYPT

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› Grocery And Gourmet Food › Pantry Staples › Cooking And Baking › Baking Mixes

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