Ready-to-use cake gel in semi-solid gel form. Builds batter stability and viscosity, improves aeration and crumb tenderness, and helps cakes stay soft and moist—ideal for high-speed lines and consistent volume.
Ready-to-use cake gel in semi-solid gel form. Builds batter stability and viscosity, improves aeration and crumb tenderness, and helps cakes stay soft and moist—ideal for high-speed lines and consistent volume.
Thickener
Texture improver
Moisture retention
Shelf life extender
Cake Gel is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Reliable rise, softer bite, improved slicing.
Tender cake-type inclusions with longer fresh-keeping.
Base prep: Food-grade emulsifiers/humectants blended with aqueous phase to target solids.
Primary production: Controlled emulsification and hydration to form a stable semi-solid gel.
Polish & de-aeration: Vacuum/fining for smooth texture and consistent viscosity.
Filling: Packed into pails/drums under hygienic controls.
Standardization/QA: Viscosity, pH, moisture, and microbiology verified; COA issued.
General: 1.0–5.0% w/w on batter; trial recommended.
By application
Sponge/pound/cupcakes: 2.0–4.0%
Cake-style bars/centers: 1.5–3.0%
High-fat cakes: 2.5–5.0%
Helps create smaller, uniform air cells for a fine, velvety crumb.
Reduces staling rate, keeping cakes soft longer.
Reduces staling rate, keeping cakes soft longer.
Helps create smaller, uniform air cells for a fine, velvety crumb.
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