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Quick 96

Emulsifier paste for the preparation of aerated batters

General information

Product number 03907
Ingredients [allergen]
  • water
  • sugar
  • emulsifier E471, E475, E570
  • carriers E1520
Usage Legal requirement: maximum addition Quick 96 is 1.8% calculated on the recipe. Recipe for Sponge cake batters: 1000 g egg, 20-45 g QUICK 96 (appr. 2.0 to 4.5% Quick 96 calculated on the amount of eggs and water), 50 g water, 600 g sugar, 600 g cake flour, 10 g baking powder. s.g. batter 330-350 gram/litre. Recipe for cake batters: 1,5% to 5% Quick 96 calculated on the amount of eggs. Method: Mix Quick 96 together with the other raw material until an aerated batter is obtained.
Dry mass 55%

Product information

Allergy list

  Description Present
1. Gluten -
1.1 Wheat -
1.2 Rye -
1.3 Barley -
1.4 Oats -
1.5 Spelt -
1.6 Kamut brand wheat -
2. Crustaceans -
3. Egg -
4. Fish -
5. Peanuts -
6. Soya -
7. Milk -
8. Nuts -
8.1 Almonds -
8.2 Hazelnuts -
8.3 Walnuts -
8.4 Cashewnuts -
8.5 Pecan -
8.6 Brazil nuts -
8.7 Pistachio nuts -
8.8 Macadamia nuts -
9. Celery -
10. Mustard -
11. Sesame -
12. Sulphite (E220 - E228) -
13. Lupin -
14. Molluscs -
20. Lactose -
21. Cocoa -
22. Glutamate -
23. Chicken -
24. Coriander -
25. Maize -
26. Pulses -
27. Beef -
28. Pork -
29. Carrot -

Chemical properties

Appearance paste
Colour light brown
Odour/taste neutral, slightly soap

Nutritional value

Energy value 1355 per 100 gram
k.cal. 324 per 100 gram
Fat 21,8 g/100g
of which saturated 21,8 g/100g
of which mono unsaturated 0,0 g/100g
of which poly unsaturated 0,0 g/100g
Carbohydrate 31,5 g/100g
of which sugars 26,0 g/100g
Dietary fibre 0,0 g/100g
Protein 0,0 g/100g
Minerals 1,8 g/100g
of which sodium 256,5 mg/100g
Salt (sodium x 2,5) 0,6 g/100g
Moisture 44,9 g/100g

Expiration and storage

Shelf life 6 months.
Storage condition frost-free (below 25°C)

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