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Bacom Cake
Bacom Cake maintains softness and freshness in cakes during storage. It is especially developed for baking powder-based products, irrespective of fat content. A liquid emulsion which maintains softness and freshness in cakes. Improves stability in the baked product.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Food
- Bakery
Product Families
Food Ingredients — Texture & Consistency
- Texturizers
Other characteristics
- Brand
- Bacom
- End Uses
- Cakes
- Features
- Excellent Softness, Soft Texture
- Functions
- Texturizing Agent
- Labeling Claims
- Vegan, Vegetarian
- Vegan
- Vegetarian
- Markets
- Food & Nutrition
- Ingredient
- Water
- Rapeseed Oil
- Emulsifiers (E471, E481)
- Preservative ( E282)
- Intended Use
- Bacom Cake is pumpable
- Technology
- Food Ingredients
- Packaging Type
- Pails
- Usage Information
- 2-4% on total weight
- Food Intolerance Data
Regulation (EC) No. 1272/2008 CLP: Not Classified
- Packaging Information
- 9 kg net in food grade plastic pail
- Shelf Life Storage
- Cool and dry conditions
- 120 days
- Food Ingredients Features
- Excellent Softness
- Soft Texture
- Food Ingredients Functions
- Texturizing Agent
- Food and Nutrition Applications
- Cakes
Technical data
Table 1 of 2
4 rows| Characteristic | Value | Unit |
|---|---|---|
| E. coli | max. 10 | cfu/g |
| Total Enterobacteriaceae | max. 10 | cfu/g |
| Total Viable Count | max. 1,000 | cfu/g |
| Yeast and moulds | max. 10 | cfu/g |
Table 2 of 2
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Available Carbohydrate | 0 | g/100g |
| Carbohydrate (of which Sugars) | 0 | g/100g |
| Energy | 263 | kcal/100g |
| Fat | 29.23 | g/100g |
| Fat (of which Saturates) | 13.69 | g/100g |
| Fibre | 0 | g/100g |
| Protein | 0 | g/100g |
| Salt | 0 | g/100g |
