Fresh Cake.
Fresh cake is ideal for making cakes, sponge cakes, madeleines, sponges, swiss rolls, macaroons, almond pastries. It preserves softness better, reduces moulds development, fix the flavours, and improves the texture and fondant.
Repackaging by Labo&Gato.
Ingredients : glucose, lactose, maltodextrine.
Directions of use : 5 to 10 % of weight of flour used for madeleines and sponge cakes. 250 g/kg of sugar used for cakes.