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EFEKT GEL is an emulsifier we have developed as an additive for confectionary and ice cream products. EFEKT GEL is used for quick preparation of light and fluffy cake doug, regardless of the fat content in the recipe. The gel can be used in ice cream preparation as well.
Efekt gel substantially shortens preparation time of cake dough, yielding a voluminous, viscous and more stable dough, leaving the final product fresh for a longer time.
The dosage is as follows:
-for ice cream: 3-5 grams per liter of ice cream base
- for cake dough: 10-25 grams per kg of dough mix.
Efekt gel is sold in 5 kg packages, and expires 24 months after production date.