Emulsifying Agent for Cakes -100g - By Iceberg Chef

Iceberg's Emulsifier is recommended for preparing doughs such as cakes, panettones, and colomba cakes, as well as in ice creams, whipped creams, fillings, etc. It makes the preparation more aerated and homogeneous, reduces ice crystal formation, and helps retain moisture in the doughs, thus preventing a dry texture.

Ingredients: Water, distilled monoglyceride of fatty acids (INS 4471), propylene glycol (INS 1520), sorbitan monostearate (INS 491), potassium stearate (INS 470), and potassium sorbate preservative (INS 202).

ALLERGENS: DOES NOT CONTAIN GLUTEN. MAY CONTAIN SOY, MILK, AND EGG DERIVATIVES. MAY CONTAIN TRACES OF YELLOW TARTRAZINE COLORANT.

Dosage:

• Doughs: 2% per kg of the final product (20g/kg).
• Frozen products: 1% per liter of milk or water (10g/kg).

Storage: Keep sealed in the original packaging, in a cool, dry, clean, and odorless place, away from sunlight. Once opened, if stored/handled correctly, follow the printed expiration date.

INFO ABOUT EMULCIFIERS IN BAKING:

Emulsifiers 101: The great unifiers of flavours and textures in gastronomy

Why Are Emulsifiers Important in Cooking and Baking?