APPLICATION CASE STUDY Blend XF-S107 · Rev. 01
Bakery — Sponge Cake
Maximum volume · uniform crumb · juicy texture — proven in an SP/cake-oil sponge trial.
01 The challenge
Sponge cakes trade off volume for edge stability, and often bake dry. We tested compound leavening agents (SAPP + sodium bicarbonate + MCP) against market standards to optimize CO₂ release for volume, dome symmetry, and crumb.
🎯 Key finding. XF-S107 achieved the highest edge stability (43 mm) without sacrificing peak volume (50.75 mm), and solved the dryness issue — a juicy, soft crumb scoring 3/3 in sensory.
02 How we tested
- 1 Base recipe — SP/cake-oil method — 200 g egg, 150 g sugar, 200 g low-gluten flour, 16 g cake oil, 60 g water.
- 2 Dosage — Leavening agent at 3% of flour weight (6 g per 200 g flour).
- 3 Process control — Ingredients held at 17–18 °C to prevent premature bicarbonate reaction.
- 4 Batter — Mixed to target specific gravity 0.38–0.39.
- 5 Bake — 55 g molds at 160–175 °C for 15 min.
03 Head-to-head results
| Metric | Market Std #1 | Market Std #2 | XF-S107 |
|---|---|---|---|
| Peak height | 50.70 mm | 48.72 mm (low rise) | 50.75 mm (optimal) |
| Edge height | ~39 mm (low edge) | ~41 mm | ~43 mm (high edge) |
| Crumb | Medium holes | Big holes | Small / uniform |
| Texture | 'Standard dry' | 'Dry' | 'Juicy' / soft & tender |
04 Why XF-S107 wins
Premium technical upgrade
XF-S107 delivers a highly controlled CO₂ release that stays stable at cooler batter temperatures (17–18 °C), preventing premature reaction and ensuring uniform expansion. The result is a symmetrical cake (~43 mm edge) with small, uniform cells that eliminate tunneling and retain moisture — cutting structural collapse by 34% with a juicy crumb.
05 Product & use
- Blend
- XF-S107
- Best for
- Premium sponge cake, uniform crumb, juicy texture
- Dosage
- 3% of flour weight
- Application
- Sponge cake / SP-cake-oil
- Optimized for
- Batter 17–18 °C · specific gravity 0.38–0.39
Contains: E500(ii) · E450(i) · E341(i) · Corn Starch