Whey ingredients whip up a light sponge cake
Nutrilac® offers many functionalities of benefit to your sponge cake production. An excellent air incorporator, Nutrilac® gives your sponge cakes a fluffy, light structure, while the water-binding properties ensure a moister texture. Better sliceability reduces waste during production.
In addition to being easy to add, Nutrilac® makes it possible to substitute some of the eggs in your recipe. Thanks to its proven whipping properties, Nutrilac® secures a light cake texture even with fewer eggs.
Benefits
- Improved air incorporation
- Better stability
- Fluffy texture
- Long-lasting moistness
- Fresher feel
- Good sliceability
- Neutral taste
- Egg replacement
