Description
|
Types |
Application | Consumption (based on dough weight) % | Optimal density of cake batter |
|
g800
|
Layer cake | 0.8-1.1 | 0.7-0.72 |
|
Swiss roll |
0.75-0.8 | ||
|
Oil cake |
1.1-1.3 |
0.8-0.85 |
|
|
s500
|
Layer cake |
1.1-1.3 |
0.7-0.72 |
|
Swiss roll |
0.75-0.8 |
||
|
Oil cake |
1.1-1.4 |
0.8-0.85 |
|
|
b300
|
Oil cake |
1.2-1.5 |
0.8-0.85 |
| Layer cake | 1-1.5 |
0.68-0.72 |
|
|
Swiss roll |
1-1.5 |
0.75-0.8 |
|
| Fullex | Workshop and confectionery uses | 1.5-2 |
Based on the consumer product formula |
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