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Quick stabilizer

Batter stabilizer for cake

Quick is a ready-to-use emulsifier in paste form. Quick eases and speeds up your cake production and gives your cakes a good volume and a fine, light and yet not dry texture. Therefore Quick is the ideal help in all-in mixing for Swiss rolls, bar cakes, Genoise and sponge cakes. Quick also enhances the freshness of the finished product. When prepared and packed well, the cake products will retain their quality and therefore their sales value for longer time.

Perfect tolerance and consistence
The unique blend of emulsifiers in Quick gives many advantages, both in the production process and the physical properties of the end product. Quick gives additional tolerance in delays in processing, different mixing conditions and various types of mixers. All ingredients can be mixed in one go. After whipping the batter has perfect stability and high processing tolerancy. Crumb structure and softness can be tailored to preference of the individual baker.

Dosage advise for Quick 75
Quick 75 contains 10% monopropylene glycol (E1520).
The legal maximum for E1520 in the EU is: 1 g E1520/kg final product.

Recipe for sponge cake batters
1000 g egg, 20-50 g Quick 75, 50 g water, 600 g sugar, 600 g wheat flour, 10 g baking powder.

Based on this standard recipe, which is also printed on the label, we have set up an advice about the dosage and the allowed ratio sponge cake/filling in order to stay within the legal maximum.

Addition 50 g Quick; proportion sponge cake/filling: max. 40/60
Addition 40 g Quick; proportion sponge cake/filling: max. 55/45
Addition 30 g Quick; proportion sponge cake/filling: max. 70/30
Addition 20 g Quick; proportion sponge cake/filling: no restrictions

Recipe for butter cake batters
1000 g egg, 1000 g sugar, 1000 g wheat flour, 1000 g butter/margarine (soft), 20 g Quick 75, 10 g salt, lemon/vanilla flavour (optional).

When using this standard recipe, which is also printed on the label, the legal maximum will not be exceeded.
 

Dosage advise for Quick 96
Quick 96 contains 6% monopropylene glycol (E1520).
The legal maximum for E1520 in the EU is: 1 g E1520/kg final product.

Recipe for sponge cake batters
1000 g egg, 20-50 g QUICK 96 (appr. 2.0 to 5.0% Quick 96 calculated on the amount of eggs and water), 50 g water, 600 g sugar, 600 g cake flour, 10 g baking powder.

Based on this standard recipe, which is also printed on the label, we have set up an advice about the dosage and the allowed ratio sponge cake/filling in order to stay within the legal maximum.

Addition 50 g Quick; proportion sponge cake/filling: max. 84/16
Addition 40 g or less Quick; proportion sponge cake/filling: no restrictions

Recipe for butter cake batters
1,5% to 5% Quick 96 calculated on the amount of eggs and water.

When using this standard recipe, which is also printed on the label, the legal maximum will not be exceeded.

Contact
If you need further advise on the legal limitations or if you would like your own recipe to be checked, please contact your local Zeelandia representative or Zeelandia International.

Product leaflet
Click here to get the Quick product leaflet as pdf.

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