Shop > Special diets > Kosher > Cake Enhancer - 10 oz.
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Cake Enhancer - 10 oz.
item# 4748 $7.95
KAF exclusive
Ships to Canada.
The "miracle" ingredient
We discovered this “miracle ingredient” in Europe. And our cakes and soft sandwich breads – including gluten-free – haven’t been the same since!
- Add 2 to 4 tablespoons cake enhancer to your cake batter or yeast bread dough, and your cakes and loaves will be softer, moister, and stay fresher longer.
- We did the tests – it makes a noticeable difference!
- GMO-free, wheat-free, soy-free, nut-free blend is packed in a dedicated gluten-free facility, and certified gluten-free.
- 10-ounce bag.
And what IS Cake Enhancer, exactly? It's rice starch, polyglycerol ester, and mono- and diglycerides of fatty acids – complicated looking words, but nothing to be afraid of. These fatty acids come from vegetable fats, and act as emulsifiers, allowing fats and liquids to combine more easily. They also serve as stabilizers and texture enhancers. Widely used in commercial baked products, they keep baked goods fresh and soft, and help cakes stay light and fluffy.
Add a little tenderness to recipes such as High-Fiber Fruit and Yogurt Muffins , and Chocolate-Raspberry Mousse Cake.
»View packaging and nutritional information [595KB PDF]
Reviews
05/22/2012
I used this miracle ingredient in shortcake muffins and they were so moist and lasted longer than normal. Then, I used it in my chocolate cookies and they were amazing. Probably the best cookies I've ever made. This cake enhancer will definitely be a go to from now on!
05/09/2012
In an answer to someone's review you basically blew off their concerns about the glycerides being similar to trans fats by pointing out it is a GRAS product generally recognized as safe by the government.
That seems a pretty silly response when for decades margarine and trans fats were considered completely safe by the government...
The commenter did raise a very valid concern. There is no data to show there is anything harmful about this product but at the same time there is an obvious similarity to trans fats and how they are made.
It is a product people might wish to use in moderation. It would be a complete joke for someone to use organic flour and this chemical additive.
I apologize for any confusion. We do appreciate your concern. The mono and diglycerides in the cake enhancer are derived from fully hydrogenated vegetable oil, not partially hydrogenated oil. If you need more information, please contact us, we?re happy to assist, 800-827-6836, bakers@kingarthurflour.com. Ken @ KAF.
04/29/2012
WOW! This is the magical ingredient. My baking items stay moist longer and have a great spongy texture. I will never bake without it again.
04/29/2012
I was really tempted to purchase this as, of course, I am
always seeking to *perfect* my baked goods. But I did a little research
and found some disturbing official reports on Polyglycerol esters of
fatty acids made from glycerol and glycidol as emulsifiers.
"Carcinogenicity studies were conducted by the National Toxicology
Program (NTP) and the final NTP Technical Report TR 374 was published in
March 1990 Glycidol was tested in a two-year study in rats. Under the
conditions of the two-year gavage studies there was clear evidence of
carcinogenic activity in both rats and mice of both sexes. Multiple
organ sites were affected in both mice and rats. These included
increased incidences of mesotheliomas of the tunica vaginalis,
fibroadenomas of the mammary gland, gliomas of the brain, and neoplasms
of the forestomach, intestine, skin, Zymbal gland and thyroid gland; and
increasedncidences of neoplasms of the Harderian gland, forestomach,
skin, subcutaneous tissue, liver, lung, mammary gland and uterus in
mice." I'm sorry but no amount of cake tenderness is worth giving
yourself or the people you love cancer.
Thank you for your research and comments regarding a component of this product. We pride ourselves in the quality, safety, and integrity of our products. For that reason our product research and development resources work closely with our ingredient manufacturing sources to verify that proper testing and processes are in place to comply with all food safety regulations and ensure they are safe for their intended use and consumption. In this particular case the product manufacturer has indicated that while we cannot rule out that glycidol may be present in the emulsifiers at very low levels, we know that our emulsifiers are safe to be used in food in accordance with the European 'positive list.' All emulsifiers on the positive list have been through a safety evaluation, which assessed whether the emulsifiers were safe for the intended use in food. - Halley @ KAF
04/25/2012
I was surprised by how much this cake enhancer changes the moisture of my cupcakes. I never told anyone I changed anything, but since I've started using it, I've been receiving lots of compliments. One co-worker asked me why my cupcakes were addicting now. I just add 1 TBSP per cup of flour in my recipes. I've added it with the dry ingredients, but I actually prefer to add it early in the mixing process so it gets really creamed into the batter.
04/24/2012
MIRACLE! What a wonderful "secret" ingredient.
04/19/2012
I now use the cake enhancer in all my baking. The "church ladies" will never again tell me my muffins at coffee hour are dry!
04/09/2012
It really made my Corn Bread and Cardamon Bread moist. I would recomend it for any baker.
04/08/2012
I used this product to make cupcakes and they stayed fresh and moist for almost a week. The cake kept a soft texture without drying out. Nice to use if you are making a cake or cupcakes ahead of time. Another great "secret ingredient" to have in the pantry.
04/08/2012
I have been baking my Grandma's Easter bread for the last 56 years..sometimes it was great and sometimes it was a complete failure. this year I added the cake enhancer WOW it was super great...It puffed up, was light in texture and great tasting. The best ever!!!!
