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Cake Gel

Cake Gel

"streamlined and reliable baking process."

Premium Vegetable Based - Halaal.


Bakesure Cake Gel contains a mix of carefully selected emulsifiers. It promotes the dispersion of one liquid into another non-mixable liquid. Bakesure Cake Gel also stabilises the bubbles in the batter, which helps the cake to receive a nice improved volume, a perfect moist and even crumb and also adds softness.


When adding an emulsifier to a cake batter it ends up in a surface layer between the water and fat, where it lowers the interfacial tension between the oil and water phases (a state called emulsion).

The improved emulsification of fat and water in the cake batter together with increased batter viscosity stabilises the batter significantly.

It provides great conditions for an outstanding baking result, and a streamlined and reliable baking process.



Whipping the right amount of air into a batter is fundamental to achieving the right volume in the baked product.

Bakesure Cake Gel improves the batter whipping properties by aiding and stabilising the foam.

More bubbles can be created, which boosts the volume and the appearance of the baked cake.



Bakesure Cake Gel stabilises the batter during baking and the baked product during cooling, due to the surfactant properties.

This results in a more reliable baking process, it standardises the quality of the cake and ensures the consistency of every batch produced.



The increased number of bubbles that the Bakesure Cake Gel provides the baked goods with a soft and light texture.

The cake will also have a fine and regular crumb structure and a nice even surface.

Together this provides an appealing mouthfeel that enhances the eating experience.



The Cake Gel also contributes to a perfect moistness in the baked good, which prolongs the perceived freshness of the cake.

This is because the gel helps to retain the moisture and reduce the rate of starch retrogradation.

Enjoy a softer product that will keep fresh for a longer time and will therefore reduce waste.

This is good for the economy and the environment as well.



The Bakesure Cake Gel disperses fat in fine, discrete particles throughout the batter.

If the fat is not optimally dispersed, large particles may be present and result in a greasy batter.

Fine dispersion of the fat is important for ensuring a feeling of quality of the baked product.



Traditionally, batter mixing has been a multistage operation, but today most commercial operations prefer a simplified

one or two stage operation to streamline the production. The Bakesure  Cake gel all-in-one-method is suited to enable this kind of modern machinability.



Thanks to a high concentration of monoglycerides only a very small dosage is needed, which means a low cost per use.



Cake Gel Neutral: Water, Sorbitol (E420), Glycerol (E422), Potassium Salts of fatty acids (E470a),

Mono Propylene Glycol (E5120), Sucrose,  Mono and Diglycerides of fatty acids (E471), Polyglycerol esters of fatty acids (E475).

Cake Gel Coloured: Water ,Sorbitol (E420 ), Glycerol (E422), Potassium Salts of fatty acids (E470a), Mono Propylene Glycol (E5120),

Sucrose, Mono and Diglycerides of fatty acids (E471), Polyglycerol esters of fatty acids (E475), Colour (E110), Colour (E104).



  • Industrial bakeries
  • Retail bakeries and confectionaries
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