Ovalett is a stabiliser and emulsifier used in baking sponge cakes.
It helps the eggs to rise rapidly and stiffly. As it is acidic it also helps the beaten eggs to remain stable and not lose the airy and voluminous texture. Make your sponge cake softer and smoother.

Ingredient Listing:Water, Emulsifiers (471, 475), Humectant (1520), Sugar, Dextrose, Acidity regulator (570), Preservatives (202, 211), Colours (102, 110).

Recommended Usage

Bakels Ovalett is typically used at 8% of the flour weight for sponge cakes.

How to Use

1. Add Ovalett directly to the mixing bowl with all ingredients.
2. Mix using the all-in method until the batter is light and well aerated.
3. Bake according to your recipe.

Tip: For butter cakes and mud cakes, a lower usage rate of 4–6% of the flour weight is generally recommended.