Biscuits & Cake Solutions
Functional ingredient solutions designed to improve texture, volume, moisture retention, processing efficiency, and product consistency across biscuits and cake applications.
Applications
- Cookies
- Crackers
- Soft Biscuits
- Sandwich Biscuits
- Sponge Cakes
- Layer Cakes
- Muffins
- Cup Cakes
- Swiss Rolls
- Wafers
Common Challenges
- Dry Texture
- Poor Volume
- Hard Bite
- Moisture Loss
- Cracking
- Short Shelf Life
Ingredients Solutions
Hydrocolloids
Improve moisture retention, texture and product consistency.
- Xanthan Gum (E415)
- Guar Gum (E412)
- Carboxymethyl Cellulose – CMC (E466)
… More
Leavening Systems
Provide consistent expansion and product volume.
- Sodium Bicarbonate (E500)
- Ammonium Bicarbonate (E503)
- Sodium Acid Pyrophosphate – SAPP (E450(i))
- Monocalcium Phosphate – MCP (E341(i))
- Dicalcium Phosphate – DCP (E341(ii))
… More
Emulsifiers
Improve aeration, batter stability and softness.
- Mono & Diglycerides (E471)
- DATEM (E472e)
- Lecithin (E322)
… More
Humectants
Improve moisture retention and freshness.
- Sorbitol (E420)
- Glycerol (E422)
… More
Modified Starches
Enhance texture, softness and product stability.
- Acetylated Distarch Adipate (E1422)
- Hydroxypropyl Distarch Phosphate (E1442)
… More
Benefits
✔ Better Volume
✔ Softer Texture
✔ Improved Moisture Retention
✔ Better Processing
✔ Longer Freshness
✔ Consistent Product Quality