Goodrich Cake Gel – Improver for Bakery Products

Goodrich Cake Gel is a premium bakery improver that helps bakers achieve professional-quality cakes with ease. It is specially formulated to provide improved aeration, softness, and volume in cakes, sponges, muffins, and pastries.

Benefits of Using Cake Gel:

1. Improves Volume:
   Adds more air into the batter during mixing, resulting in light, fluffy, and high-volume cakes.

2. Enhances Texture & Softness:
   Makes the cake crumb fine, soft, and even – just like bakery-style sponges.

3. Moisture Retention:
   Prevents cakes from drying out quickly, keeping them moist and fresh for longer.

4. Batter Stability:
   Helps the batter hold air better, avoiding collapse during baking.

5. Consistency:
   Gives reliable results in every batch, whether you are baking at home or in a commercial kitchen.

How to Use Cake Gel:

• Add 3% to 5% of cake gel to the total weight of flour (example: for 1kg flour, use 30–50g cake gel).

• Mix directly with other ingredients while preparing the batter.

• Suitable for all types of cakes – sponge cakes, layered cakes, pastries, cupcakes, muffins, etc.

Storage & Shelf Life:

• Store in a cool, dry place away from direct sunlight.

• Keep the container tightly closed after use.

• Long shelf life when stored properly.