Please enlighten me about the use of ovalette versus glycerine in cakes. What are the individual purposes of ovalette & glycerine? Is glycerine a substitute for ovalette?
I wrote to the company that makes Ovalette katsan@katsan.com.tr and they don't have a distributor in Canada. I am not sure about the US but will now see if I can find Quick 75
Maureen
diana
10-14-2003 @ 12:40 PM
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Hi Irene,
Thank you for the information on Quick 75 and Ovalette. I wonder if Ovalette can be purchased here in the US.
Hi Diana, I am sorry to say that I don't know if you can find Quick 75 in the US but you definately cannot find it in Malaysia now. A few years ago we used Quick 75 for our sponge cake but now we use ovalette instead. I was told that Quick 75 was an imported product whereas ovalette is locally (Malaysia)made.
Irene
diana
10-12-2003 @ 9:29 AM
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Hi Irene,
Can Quick 75 be purchased in the United States? I've never heard of it or seen it here. I was fortunate enough to get some ovalette from a friend in Malaysia.
You can substitute Ovalette with Quick 75. Ovalette is yellowish in colour whereas Quick 75 is whitish. Both are stabiliser and are used in baking sponge cakes because it enables the eggs to rise rapidly and stiffly.
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markfernandez
12-21-2003 @ 4:10 PM
04-30-2003 @ 9:28 AM