The comparative advantages of "Gadela" SP cake oil and ordinary cake oil

1. The amount of Gadela SP cake oil added is small, which can be reduced by 1-2% compared with other ordinary cake oil, helping you save costs; 

2. Fast time to pass the time when making cakes, and the quick mixing time only takes 3-4 minutes, which can help you save electricity bills and time;  

3. The cake produced is well organized, has good taste, high hair and strong aroma;  

4. Multi-functional, just use SP cake oil to make many high-quality baked products.  

Precautions for using SP cake oil  

1. SP cake oil must ensure that it can be fully dissolved before the batter is stirred, otherwise precipitation and agglomeration will occur.  

2. SP cake oil can beat the slurry into foam in a short time, so when making cakes, you need to pay attention to the mixing time, do not stir and beat excessively.

The comparative advantages of "Gadela" SP cake oil and ordinary cake oil

1. The amount of Gadela SP cake oil added is small, which can be reduced by 1-2% compared with other ordinary cake oil, helping you save costs; 

2. Fast time to pass the time when making cakes, and the quick mixing time only takes 3-4 minutes, which can help you save electricity bills and time;  

3. The cake produced is well organized, has good taste, high hair and strong aroma;  

4. Multi-functional, just use SP cake oil to make many high-quality baked products.  

Precautions for using SP cake oil  

1. SP cake oil must ensure that it can be fully dissolved before the batter is stirred, otherwise precipitation and agglomeration will occur.  

2. SP cake oil can beat the slurry into foam in a short time, so when making cakes, you need to pay attention to the mixing time, do not stir and beat excessively.

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How to use Gadela's SP cake oil  

1. To make a cake, just add it to the mixing tank before the slurry is stirred quickly.

2. Add the bread last with the grease.

3. Make the mooncake crust and add it with the grease.  

4. When making the tide-style mooncake crust, add it to the pastry. 

Recommended Dosage:

1. Making cakes – 3%-5% of flour, but no more than 3% of the total amount of finished products

2. Making bread – 1-2% of flour content

3. Taiwanese mooncakes – 5% of flour content

4. Cantonese mooncakes – 0.3% of flour content

5. Chao-style mooncakes – 5% of the amount of pastry flour