Improve cake volume and crumb structure
Improve cake crumb structure
With CakeZyme® Smart our scientists found a way to maintain emulsion stability and batter viscosity during baking – with a heat stability that’s 10-20ºC higher than standard cake recipes.
The result: Fine and consistent crumb structure for a softer, more indulgent product - thanks to a better stabilization of bubbles in the cake batter.
Increase cake volume
You can also increase cake volume using our CakeZyme® Smart enzyme. It improves the emulsifying properties of egg lecithin, thus improving aeration and increasing viscosity. Bottom line: More air in the mix means a higher cake volume.
This enzyme is natural and can be easily added to your existing production processes to get more aeration into your batter mix by stopping the starch degrading.