Jan 23, 2020

BAICOR BK 155 improves volumes and airy structure

BAICOR BK 155 is now part of our range of texturizing ingredients for the bakery sector. The main application is the structure improvement of sponge cakes and light cakes.

Some of the advantages of BAICOR BK 155 are:

  • fine and homogeneous airy structure
  • great cake volume increase
  • improved structure during cutting
  • unaltered characteristics of liquid dough
  • preservation of organoleptic profile


Should you need further information and product sample, please contact us.



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