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The results is in the following: The application of xylo-oligosaccharide in the cake can improve the cake quality and decrease the usage of the egg by 10%, sugar 15% and flour 5%. 

  • Mousse cake

  • Helveticrolls

  • Chiffon cake

  • Souffle

Mousse cake

Chocolate Chiffon Cake

Ingredients: The application of xylo-oligosaccharide in the cake can improve the cake quality and decrease the usage of the egg by 10%, sugar 15% and flour 5%.

$ 26.00

Helveticrolls
0

Ingredients: The application of xylo-oligosaccharide in the cake can improve the cake quality and decrease the usage of the egg by 10%, sugar 15% and flour 5%.

$ 22.00

Helveticrolls
1

Ingredients: The application of xylo-oligosaccharide in the cake can improve the cake quality and decrease the usage of the egg by 10%, sugar 15% and flour 5%.

$ 16.99

Helveticrolls
2

Ingredients: The application of xylo-oligosaccharide in the cake can improve the cake quality and decrease the usage of the egg by 10%, sugar 15% and flour 5%.

$ 18.88

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4

Shopping Cart

Name of Exhibited Product 1
Black  
$ 100
1
Name of Exhibited Product 2
Black  
$ 100
5
Name of Exhibited Product 3
Black  
$ 100
10
Name of Exhibited Product 4
Black  
$ 100
15
Total:

$ 3100.00

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