Baking powder is a cornerstone ingredient in cake production, going far beyond simple leavening.

Soya flour has three primary functions in breadmaking:

Ascorbic acid is chemically a reducing agent.

Eggs contribute to the structure, moisture, and aeration of sponge cakes.

These enzymes break down hemicellulose, a key component of plant cell walls, into simpler sugars, enhancing dough properties and creating high-quality, fluffy baked goods.