When using Nutrilac® in your pound cake production, you can ensure a more moist cake with an excellent crumb structure. Due to Nutrilac®’s structure-providing properties, our proteins will stabilise the batter system during production, resulting in an excellent crumb strength and resilience in the final cake.
With Nutrilac® easily added in your pound cake production, you have the option of increasing cake volume and reduce the content of egg, without compromising on texture and stability.
- Better stability
- Crumb structure and elasticity
- Egg reduction