To produce light and fluffy sponge cakes, you need to whip lots of air into the batter system. We have developed whey-based Nutrilac® solutions to bind air in the batter during processing and baking.
The key lies in the ability of our proteins to build a stable structure and trap air bubbles inside the batter. This optimised air incorporation ensures an aerated, high-volume cake at the end of baking.
In most sponge-type cake recipes, eggs are important to ensure sufficient incorporation of air. Using Nutrilac®, it’s possible to cut down on egg content and still obtain a high-quality result.
Whipped bakery fillings, such as custards, will also benefit from this functional opportunity.