FERMIPAN AND FUNCTIONS
Instant Yeast / Yeast / Biang Donat
This material is used to make bread dough, donuts, or bakpau to expand. Can only be used for bread dough, not cake, or pastry. Sold with a trademark, one of them Fermipan.
- Baking Powder (DOUBLE - ACTING)
Baking powder is a developer. Baking powder serves to develop a cake or cake.
Baking powder consists of two types namely single-acting baking powder and double-acting baking powder.
Single-acting baking powder is activated by the liquid, so you should immediately grill the dough as soon as the ingredients are mixed when using this type of baking powder because once it meets the dough it will instantly react to form a gas bubble.
Double-acting baking powder reacts in two stages and can last for a while waiting for the dough to be roasted / steamed. So if your oven is limited in place while you have to roast or steam the cake in large quantities, then use double-acting baking powder to keep your cake or bread well expanded even though there are still many queues of baking pans that have to enter the oven.
Cream of Tar-Tar
This cream helps to remove the gas in the cake dough, to further expand and commonly used to beat the egg whites for more
rigid.Baking Powder Single - acting
There is already an explanation in NO.2SODA CAKE / BAKING SODA
Is a baking powder component, its content is sodium bicarbonate. The properties of this material emit gas (CO2) so the cake will expand. To make the cake, its use is usually simultaneously with baking powder. For pastries, baking soda provides a dry, crisp, and crunchy texture effect. To make the actual cake using baking powder alone is enough.Ovalet, TBM & SP (Emulsifier)
Ovalet, TBM, and SP are trademarks. It basically has the same function, ie as a softener or emulsifier in making the cake, so its function can be interchangeable in the cake batter. However, what distinguishes this emulsifying material lies in its quality, as it is produced by different companies. Function as emulsifier so.*item
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