Our Cresta®Whip bakery emulsifiers provide greater stability, improved aeration and faster whipping times for cake batters, fillings and toppings. They have also been developed to maintain the eating quality of cake throughout its shelf life.
Our bakery emulsifiers are supplied in a hydrated, active ‘alpha-gel’ format. This makes them easier to mix into a batter than a powdered emulsifier, which may be inactive and difficult to disperse. The evenness of the resulting mix also helps to improve the symmetry and consistency of texture of the finished product.
If you would like our advice on how to improve your baked goods or production process, please contact our Customer Innovation team today. We can also help you to develop new formats, and adapt recipes for export markets. We look forward to hearing from you.
Why choose bakery emulsifiers?
- Improve the stability and aeration of cake batters, fillings and toppings
- Maintain eating quality
- Extend shelf life, reduce waste
- Increase whipping and processing speeds