Ovalett Bakels 500g
A yellow-coloured, soft paste-like gel that is uniform in consistency and colour.
- OVALETT is a stabilised, active gel form of emulsifiers which promote stable batters and fine, even textured crumb structures.
- Acts as an egg-extender, while its humectant properties increase the shelf life of the finished product. Ideal for use in all sponge recipes.
- Intended for all types of consumers.
- Damaged packaging can result in product contamination. Prevent exposure to air or strong vapour to maintain organoleptic and sensory properties of the product.
The Ovalette is usually used in sponges and Chiffons to increase the volume and Shelf life.
This can also improve the texture of baked good such as Chiffons, Swiss Rolls and Sponges.
How to Use Bakels Ovalette
Quantity: Use about 10-15g per 1kg of cake batter. Some recipes may call for around 1-2 teaspoons per 4 eggs.
Mixing: Add it directly to your eggs and sugar during the beating stage. Ovalette helps the eggs whip up faster and hold more air, creating a fluffy and stable structure.
Batter Preparation: Once your eggs and sugar have become pale and fluffy, continue with the rest of the recipe by folding in flour, liquid, and melted butter/oil.
Baking: Bake as usual. The result should be a soft, fine-textured, and well-risen cake.