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Description

  • Which used about 3-5% based on weight of flour or according to recipe and blend directly with sugar, eggs and water.
  • Size : 100 g./ can , Quantity : 2 cans.
  • Can be handled very easily and economically.
  • Commonly used in Sponge Cake or other cakes aerated by eggs.
  • Increases the volume of baked cake.
Expectedly performs as a whipping agent Shortens the stirring time How to use Use in egg-filled desserts such as sponge cake, wheat flour Use about 3.5-5% of flour weight. Or depending on the recipe used. Fill it with sugar, eggs and water. Storage. Store at room temperature. Do not store in direct sunlight. special feature. Reduces the a of eggs used in the cake recipe. Reduce time to mix. The snack is bigger. Beaten ingredients Can be left up to 3 hours before baking. Easy to use

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2 x 100 g UFM SP Forming and Emulsifying Ingredient for Cakes

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Fast Delivery to Antigua and Barbuda
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Frequently Asked Questions About 2 x 100 g UFM SP Forming and Emulsifying Ingredient for Cakes in Antigua and Barbuda

Where can I buy 2 x 100 g UFM SP Forming and Emulsifying Ingredient for Cakes online at the best price in the Antigua and Barbuda?

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Is 2 x 100 g UFM SP Forming and Emulsifying Ingredient for Cakes available and ready for delivery in Antigua and Barbuda?

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