Product case

Cake with healthy fats

There are good examples of cakes with more unsaturated fatty acids on the market. These cakes are not soggier, despite the addition of liquid fats. This is also important because if the dough were to contain more moisture, the cake would have a different softness and crumb structure, and it would be less brown because of different baking characteristics. And all these factors have their own influence on the taste and also have an effect on each other. So to bake a good cake is certainly not easy but it can be done. Fortunately, we increasingly know better how to do this.