Pain Point 1: Easy deflation during high-temperature baking, affecting fluffiness.
Adding ordinary flavors during cake baking can easily destroy the air bubbles in the batter, causing the cake to collapse and have a dense texture.
Heat-resistant and anti-deflation cake flavor. Baking at 180°C does not affect the air bubbles, and the cake remains fluffy and tender.
Pain Point 2: Flavor becomes weak after refrigeration, lacking aroma.
After refrigeration, the milk and fruit flavors of mousse and cream cakes dissipate quickly, leaving the cake tasteless.
Refrigeration-locked flavor. After7days of refrigeration at 0-4°C, the flavor retention is ≥85%, and the box still has a strong aroma when opened.
Pain Point 3: Flavor is too monotonous, only sweet.
Most cakes are only sweet and lack flavor layers, becoming boring after a few bites, leading to low repurchase rates.
Compound flavors (such as milk coffee, fruit compound), sweet, milky, and fruity, making the taste more diverse.
Solve problems of deflation during high-temperature baking, flavor loss during refrigeration, and bland taste. Suitable for chiffon, sponge, and mousse cakes.