更湿润的诱人蛋糕——含有乳清原料
在磅蛋糕 （牛油蛋糕）生产中添加Nutrilac®，您可期待一种具有极佳内芯结构的蛋糕，其口感也更为湿润。我们的蛋白质质构特性可稳定面糊，生产出软硬度和弹性极好的蛋糕。
Nutrilac®可轻松添加至蛋糕生产中，可代替鸡蛋，改善蛋糕体积，同时不会影响蛋糕的质构或稳定性。
多项优势：
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