Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Features
In cake premix application, MASEMUL® EF 2006 gives:
- Improved aeration and lower specific gravity in cake batter
- Enhanced batter stability and smoothness during processing
- Higher volume, better appearance cake
- More fine and even crumb texture
- Softer & more tender eating qualities
- Robust performance in various make up cake formulas
- Product Highlights
- MASEMUL® EF 2006 is an ideal emulsifier system especially suitable for ready-to-bake bakery mixes, as well as other sweet bakery goods.
- Its best used at dosage 2.5 – 4% in total dry mix & applied at 20-25’C during blending.
- It supports quick attainment of optimal specific gravity, batter stability during mixing and baking, and delivers consistent cake quality with prolonged shelf life.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 2.5 - 4% per 100g Premix
Properties
- Physical Form
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- MASEMUL® EF 2006 Relative to Market Products
Compared to market product, cake premix with MASEMUL® EF 2006:
- Lower batter SG
- Smooth and glossy batter
- Optimal batter stability and viscosity
Premix with MASEMUL® EF 2006 Market Premix 1 Market Premix 2 Batter SG1 0.77 0.89 0.99 Eating quality Smooth, glossy, thick, droppable Smooth, flowy, pourable 1: Specific Gravity (SG) – Air incorporation in batter. Lower SG, more aeration
Cake Volume, ml Premix with MASEMUL® EF 2006 Market Premix 1 Market Premix 2 Crumb Non Uniformity2 625 633 620 1.03 2.53 1.11 Crumb structureFine grain, evenOpen grain, uneven with some tunnelingOpen grain, uneven with much tunneling
Eating quality Soft, moist, tender Dry, crumbly Compared to market product, cake premix with MASEMUL® EF 2006:
- Comparable cake volume
- More fine and even crumb texture
- Softer & more tender eating qualities
- Performance of MASEMUL® EF 2006 in Cake Premix
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Parameters Blank EF 2006 @ 2.5% EF 2006 @ 3.5% EF 2006 @ 4% Hardness3, g 1450.9 342.9 289.3 343 Chewiness4, mJ 83.7 18.1 14 16.5 Eating Quality dry, chewy, slightly gummy soft, moist, tender soft, moist, very tender 3: Hardness – Initial force (g) used to deform sample. Lower values, more soft.
4: Chewiness – Energy (mJ) required to chew a solid food until it is ready for swallowing. Lower values, more tender.