Moister, appealing cakes – with whey ingredients
Use Nutrilac® in your pound cake production, and you can look forward to a moister cake with an excellent crumb structure. The structure-providing properties of our proteins will stabilise the batter system, producing a cake with excellent crumb strength and resilience.
Nutrilac® is easy to add to your cake production line, creating opportunities for improved cake volume and egg substitution without compromising texture or stability.
- Better stability
- Crumb structure and elasticity
- Improved volume
- Appealing moistness
- Long-lasting softness
- Fresher fee
- Egg replacement