ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: SP

Misc.
Hi,I saw some interested readers looking for SP.
I came across a "RYOTO Ester SP".

Where to get RYOTO Ester SP - for Sponge Cakes:
- RYOTO Ester SP: is a Batter Aerating Agent for Sponge Cakes, that contains a quality emulsifier as well.
I also found a website that describe this product:
http://www.halim-corp.com/Detail.asp?PID=16

Hope the above information will help those interested in SP.
MsgID: 0214483
Shared by: Cynthia, Singapore
In reply to: Judy -- I have not seen SP or Ovalette
Board: All Baking at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • All Natural Hair Rinses
  • ALL NATURAL HAIR RINSES An infusion of chamomile flowers used as a rinse will keep fair hair looking light. Diluted lemon juice will have the same effect. When rinsing fair hair, add quince juice to the water to give...
  • Country Pork and Noodles
  • COUNTRY PORK AND NOODLES 4 cups chicken broth, divided use 2 tablespoons cornstarch 7 ounces dry egg noodles 1/2 red bell pepper, diced 3/4 cup (about 4 ounces) frozen peas 1/8 teaspoon ground black pepper 2 cups (abo...
  • Fresh Orange Cookies with Orange Glaze
  • FRESH ORANGE COOKIES 1 unpeeled orange, finely chopped** 1 1/2 cups flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter or margarine, softened 1/2 cup sugar 1/2 cup packed light brown sugar 1 egg 1/2 cup chopped...
  • Lidia's Soft Polenta (Polenta Morbida)
  • SOFT POLENTA (POLENTA MORBIDA) "Traditionally, we made polenta with coarse-grain cornmeal and cooked it for 40 minutes or even longer. Today, there is instant polenta, which cooks up nicely in about 15 minutes from st...
  • Green-Roasted Fish Fillets with Herb Paste
  • GREEN-ROASTED FISH FILLETS WITH HERB PASTE 1 1/2 to 2 pounds skinless medium-firm white-fleshed fish fillets, such as halibut, sea bass, cod or rockfish FOR THE HERB PASTE: 1/2 cup EACH (gently packed)...
ADVERTISEMENT
  • Gravy from Roast Drippings and White Roux (Alton Brown)
  • GRAVY FROM ROAST DRIPPINGS 1 cup red wine 2 cups beef, chicken, or vegetable broth 1 bay leaf 5 to 6 black peppercorns 2 tablespoons White Roux (recipe follows) Remove roast from pan and pour off any fat. Place over...
  • Jasmine Rice Timbales
  • JASMINE RICE TIMBALES 1 1/2 cups uncooked jasmine rice, rinsed 3 cups chicken broth, low-fat, low-sodium 2 tbsp toasted sesame seeds nonstick cooking spray 2 tbsp finely minced red bell pepper 1 tbsp finely minced gre...
  • Brioche Croutons
  • BRIOCHE CROUTONS "Aren't the croutons the best part of a Caesar salad? These croutons are made with brioche bread and they're delicious in soup or on a salad. One day I put some out with drinks and they all disappeare...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: SP
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!