Cake gel is used in cake primarily to improve volume, create a uniform crumb structure, and enhance softness, acting as a key cake improver in the baking process.
Cake gel is a specialized ingredient widely adopted by cake manufacturers to enhance the quality and characteristics of baked goods. Composed mainly of emulsifiers and humectants, it plays a vital role in improving the batter and the final cake product.
Key Benefits of Using Cake Gel
Based on its composition and function, cake gel provides several significant advantages:
- Improved Volume: It greatly improves the volume of the cake through increased aeration. This means more air is incorporated and held within the batter, resulting in a lighter, taller cake.
- Uniform Crumb Structure: Cake gel helps to provide a more uniform crumb structure. The distribution of air pockets becomes consistent, leading to a fine, even texture throughout the cake rather than large, irregular holes.
- Enhanced Softness: The inclusion of cake gel also improves the softness of the finished cake, contributing to a more pleasant mouthfeel and texture.
These combined effects lead to a higher-quality cake with desirable characteristics sought after by consumers. By facilitating better aeration and stabilization, cake gel ensures a consistent and appealing product.
