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re: kritafo
You'd probably be better incorporating a small amount of cake margarine into your cakes - check the products on the supermarket shelf - they usually contain Polyglcerol Esters & Mono & Di-Glycerides.
The difference between these & the powdered product in your link kritafo is that the emulsifiers (prehydrated & in the right crystalline form) in the margarine are going to be much more active & efficient in doing their job compared to the powdered product.
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