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Guilty Free Hokkaido Milk Cake
Discover our Guilty Free Hokkaido Milk Cake prototype – a soft and fluffy no-sugar-added cake with 6 g fibre per 100 g, designed for better-for-you bakery concepts.
A Softer Way to Enjoy Indulgence
What if you could enjoy a cake without the guilt?
Our Prototype of the Month introduces the Guilty Free Hokkaido Milk Cake, a soft and fluffy bakery concept designed to deliver indulgent taste while supporting healthier product development.
This prototype is formulated with no sugar added, allowing consumers to enjoy a delicious cake without added sucrose. At the same time, the formulation delivers 6 g of fibre per 100 g of cake, offering a better-for-you bakery indulgence that aligns with today’s health-conscious consumer trends.
With its light Hokkaido-style texture and creamy flavour profile, this cake demonstrates how functional ingredients can transform traditional desserts into more balanced and innovative bakery concepts.
Key Ingredients & Their Functions
The Guilty Free Hokkaido Milk Cake combines indulgent texture with functional ingredients designed to improve nutritional profile and product stability:
N-DULGE 333 (Ingredion)
- Strenghten cake structure
- Prolongs cake shelf life by slowing down the retrogradation in cake
Erythritol 18-60 Mesh (Baolingbao)
- Good-tasting bulk sweetener to replace sugar with zero calories
- Stregthens cake structure
Polydextrose (Baolingbao)
- Enhances Fiber to cake product
- Strengthen cake structure
- Prolong cake shelf life
Custard Flavor 28012 Powder, Vanilla Flavor 28205 Powder (OSF)
- Provides intense Hokkaido milk flavour
Acesulfame - K (Anhui Jinhe), Sucralose (New trend)
- High intensity sweetener
Together, these ingredients help create a cake that remains soft, fluffy, and satisfying, while supporting reduced-sugar product development.
Why Choose This Concept?
Consumer demand for healthier indulgences continues to grow, especially in bakery and dessert categories.
The Guilty Free Hokkaido Milk Cake demonstrates how ingredient innovation can help manufacturers create products that balance taste, texture, and nutrition. With no sugar added and added fibre, this prototype provides inspiration for next-generation bakery products that appeal to modern consumers looking for lighter indulgence.
From snack cakes to functional desserts, this concept opens new opportunities for better-for-you bakery innovation.
Interested in the Full Formulation?
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