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Excipients, which can be used in the production of cupcakes:

Pasta«Ester 01»


  • Decreases a consumption of egg products and fat.
  • Provides the maximal aeration.
  • Provides uniform distribution of the fat in the dough.
  • Slows staling of the products.

Should be added during dough whipping.

Pasta grease «Ester M 04»


  • Prevents sticking dough on a work surface.
  • Prolongs service lifetime of the equipment .
  • Only one thin layer is enough for the effective demoulding of the finished product.
  • Minimal consumption with special equipment.
  • Suitable for manual, mechanical and automatic applications.
  • Does not give a foreign flavor to finished products.

Should be applied a thin layer on a work surface of forms and sheets by spraying or smearing with the help of available tools (brushes, rollers).