Cake-flavored food additive. Through natural fermentation, enzymatic hydrolysis, and Maillard reaction synergistic aroma-generating technology, it precisely replicates the rich, sweet egg and milk aroma, the soft baked pastry scent, and the delicate oily flavor unique to baked cakes. The top notes present a vibrant caramel sweetness and milky aroma, the body is mellow and full-bodied with a smooth, custard-like texture, and the finish retains a gentle, baked grain aroma, highly replicating the complex flavor layers of a fresh cake.

It is widely applicable to baked goods (chiffon cake, sponge cake, pound cake, cupcake, 0.2%-0.5%), biscuits and cookies (0.2%-0.4%), breads (sweet bread, brioche, 0.1%-0.3%), fillings (cake fillings, cream puff fillings, 0.3%-0.6%), ice cream and popsicles (0.1%-0.3%), dairy beverages (cake-flavored milk tea, milk, 0.1%-0.2%), and premixed powders (cake premixed powder, 0.2%-0.4%).