The filling function helps the whole eggs or egg whites to form thick and long-lasting foam during the whipping process. It can also help the butter to form a puffy structure, making the batter smooth and delicate, and the product soft. It is the main function of sugar.

The sugar is cooked by adding water and acid to a certain time and appropriate temperature and then cooled. This syrup can be stored for a long time without crystallization, and is mostly used in Chinese moon cake skins, saqima and various products that replace sugar. Invert syrup is rich in sugar and is an essential ingredient for cakes.

The sugar is boiled by adding water and acid to a certain time and appropriate temperature, and then cooled. This syrup can be stored for a long time without crystallizing. It is mostly used in Chinese moon cake skins, saqima and various products that replace sugar. Invert syrup is rich in sugar and is an essential raw material for cakes.