Sponge Cakes With PentaCake SP 6600

This formulation is a recipe for Sponge Cakes with PentaCake SP 6600. It produces sponge muffins and cupcakes that can be filled after baking, such as custard cakes, small bar-cakes, and "teddy bear" cakes.

Supplier profile

Documents

No document is attached to this grade yet.

Where it is used

Availability

Pentaor publishes documents in the marked regions.

Supplier details

Pentaor lists this grade in the Chemicals DB directory.

More grades from Pentaor

Also from Pentaor

Sliced Cake With PentaCake SL 6150, margarine+oil

This formulation is a recipe for dense cakes with close spongy texture and improved slice stability. It utilizes PentaCake SL 6150 at a concentration of 2.7%.

Sponge Cakes Extended sponginess, with PentaCake ESP 6650

This formulation is a recipe for extra spongy muffins and cupcakes which can be filled after baking. It utilizes the product PentaCake ESP 6650 at a concentration of 3.5%.

Sponge Cakes Extended sponginess, with PentaCake ESP 6670, 10% oil

This formulation is a recipe for high volume fluffy sponge cakes, custard cakes, and soft cookies. PentaCake ESP 6670 helps promote extended sponginess.

Chocolate Brownies With PentaCake BR 6060

This formulation is a recipe for rich chewy brownies with dense texture and enhanced humidity. It features PentaCake BR at a concentration of 2.8%.