The Application of Sino-Thai Starch in Muffin cake
Product performance
(1) Improve the smooth texture of the cake;
(2) Improve the water retention and taste of moist;
(3) Improve the phenomenon of cake’ s lagging and loosing;
(4) Effectively extend the shelf life.
Application product: Muffin cake
The main ingredients of the Muffin cake: flour, Sino-thai modified tapioca starch, baking powder, sugar, water, oil, eggs
The manufacturing process of the Muffin cake
(1) Put all the raw ingredients into the blender and stir slowly for three minutes;
(2) Pour the stirred batter into the decorative bag and inject it into a paper cup or mold (about six percent full);
(3) Put in the oven and bake for 25 minutes then take out and it finished.
(4) You can allocate different flavors according to personal interest, such as chocolate flavor, purple potato flavor, pumpkin flavor, mango flavor, strawberry flavor, matcha flavor, etc.