UFM SP Cream (Cake Emulsifier) Commonly used in Sponge Cake or other cakes aerated by eggs, which used about 3-5% based on weight of flour or according to recipe and blend directly with sugar, eggs and water.
- Reduces amount of eegs used in cake recipes
- Shortens the mixing time of batter
- Increasses the volume of cake
- Enables batter to stand for 3 hours before baking
- Easy to use