Is a stabilised, active gel form of emulsifiers which promote stable batters and fine, even textured crumb structures. It acts as an egg-extender, while its humectant properties increase the shelf life of the finished product. Ideal for use in all sponge recipes.
Cool and dry conditions
270 days
Emulsion
Place eggs and water into mixing bowl. Sieve flours, sugar, salt and Hercules Baking Powder into bowl. Mix on slow speed to disperse powders. Add Wispalett to mixing bowl. Whisk for 8-10 minutes on top speed. Scale as required. Bake at ±180ºC for 30-35 minutes.
As required.
Water, Propylene Glycol, Emulsifiers, Sucrose, Dextrose, Anti-Caking Agent, Acidity Regulator, Preservative and Colourants
Place eggs and water into mixing bowl. Sieve flours, sugar, salt and Hercules Baking Powder into bowl. Mix on slow speed to disperse powders. Add Wispalett to mixing bowl. Whisk for 8-10 minutes on top speed. Scale as required. Bake at ±180ºC for 30-35 minutes.
As required.
Water, Propylene Glycol, Emulsifiers, Sucrose, Dextrose, Anti-Caking Agent, Acidity Regulator, Preservative and Colourants
