Ovalett is a low-dosage alpha-gel emulsifier, adapted for baking of products that use baking powder, such as sponges, Swiss rolls, muffins, pound cakes etc.
It gives a stable batter and once finished, the cake gets a fantastic volume, an even, porous crust and increased freshness. Also contributes to providing a more secure and flexible production process.
Suitable for both handcrafted production as well as industrial.
The advantage of using a gel instead of a powder emulsifier is that the gel is easier to whisk together with the other ingredients. The gel starts activating immediately, which can reduce the whisking time by half.