Its function is to create enough gas to keep the batter stable when left to stand in the moulds, and then release the gas slowly to maintain a balanced development of the dough in the oven. In this way, the sponginess improves outstandingly. It also protects the batter when left to stand for a long time before baking.
All the components of our formulas are GLUTEN-FREE.
In confectionery, it is used in many recipes of sponge cakes, sponge
cake sheets, fairy cakes, muffins, biscuits, plum cakes, mantecados (Spanish shortbreads), fried dough, etc. Its addition levels are always between 10 and 30 grams per kilogram of flour, which are added as follows: Fairy cakes and cakes: 25/30 g per kg of flour; Sponge cakes and sponge cake sheets: 10/20 g per kg of flour; cream puffs and shortcrust pastry: 10/15 g per kg of flour.
When added to fried dough and coating flour, it reduces oil absorption and makes lighter and more digestible pieces.
0 kcal/0 kJ per 100g. Fat: 0% . Carbohydrates: 0%. Sugars: 0%. Starchs: 0%. Nutritional fibres: 0%. Protein: 0%. Salt: 70%.
DAYELET YEAST FOR BAKING has the following advantages: (1) It produces a balanced gas release, (2) it rises the dough evenly in the oven, (3) it achieves the maximum volume and rise, (4) it creates a fine and uniform sponginess, (5) it does not dry the baked products or alter natural flavours.