|
RYOTO ESTER SP |
OTHER EMULSIFIER |
1. |
Very easy preparation
- 1 step cake making. |
Lengthy Preparation
:
Few Steps - Waste of time. |
2. |
Good batter stability
as long as 2 to 3 hrs. |
Low batter stability
- 30 mins. |
3. |
Increased cake
volume by 10-20%. |
No increase in volume.
|
4. |
Longer Shelf-life:
Anti-staling action keeps cake crumbs soft and tasty. |
Shorter shelf-life. |
5. |
Use less eggs:
5% - 10% of eggs reduced and replace by water. Saved cost. |
Using more eggs to
get the stability. |
6. |
Taste better, finer
crumbs and soft uniform texture. |
40% of the taste will
be lost when baking. Rough Texture. |
7. |
Consistent foaming
of the batter and stability. |
Inconsistent foaming
of the batter and instability. |
8. |
Better air circulation
when baking. Cake will come out in nice shape. |
Inconsistent Air circulation.
Cake came out in inconsistent shapes. |
9. |
Good back-up by
Mitsubishi technical personnel. Well known around
the world. |
Unknown |
10. |
Dosage is about
2% of the total weight of flour, eggs and sugar in
the cake. |
Dosage is about 4%-6%
of the weight of flour, eggs and sugar in the cake. |