| Bakery Ingredients > Confectionery > Bakesponge GLX |
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| Application |
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| Bakesponge GLX is a unique combination of Flour, Sugar, Stabilizers, Emulsifiers, Enzymes & Milk Proteins, especially formulated for achieving superior volume and softness in cakes & pastries made without the use of eggs. |
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| Outstanding Properties/Advantages |
- Superior volume and well developed cuts
- Finely textured and soft crumb
- Extended freshness
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| Usage Level |
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| Bakesponge is to be mixed with water in the following ratio: |
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| Bakesponge GLX |
500 |
| Oil/Butter |
75 |
| Cake Gel |
25 |
| Water |
250 |
| Total |
800 |
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| Preparation Method |
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Add the cake gel in water & whip for 2 minutes at high speed. Now add Bakesponge GLX & flavor to the above mixture & whip for at-least 5 minutes at high speed. When the batter becomes white & fluffy, add the recommended quantity of oil to the batter & again beat at high speed for 2 minutes or till the batter becomes even whiter & fluffier. Scale the batter in a well-greased mould. Cover the mould with a lid and place it in a pre-heated oven. Bake at 175°C for 45-50 minutes. |
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| Storage and Shelf-life |
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| The shelf-life of this product is a minimum of 12 months from date of production provided it is stored in the tightly closed original packing. |
