fortunately, cakes made from such mixes are seldom as well-structured as their traditional counterparts – and can leave unfamiliar, undesirable tastes on the tongue. This was an effect that would take all of Palsgaard’s ability to carefully balance ingredients to avoid! baked cake to a representative from a large customer during a routine meeting, only revealing toward the end of the meeting that he had, in fact, been eating a gluten-free cake. The look on his face is still treasured by the Palsgaard R&D team. In fact, for some we treated to the new cake, their eating experience was preferred to a traditional experience. Why? Because although the product looks attractive and provides a beautifully structured, high-quality mouthfeel, it didn’t leave the eater feeling that perhaps they had over-indulged. In short, this new formulation may be able to make eating Devil’s food cake feel less devilish! FLEXIBLE SUCCESS A TOUCH OF HEAVEN Our mission then, was to create the same effect as US bakers achieve with their Devil’s food cakes, baking a super-moist cake that doesn’t contain trans fat or hydrogenated oil, which is gluten-free yet delicious, and which doesn’t use shortening. We began the development task by identifying a solution that could remove the need for shortening. The answer was found in Palsgaard’s Emulpals® 110 emulsifier and our cold dispersible monoglyceride Palsgaard® DMG 5611. Next, we considered how to balance the wheat flour-replacing starches from rice, maize and tapioca, each of which behave differently when baked. Striking the right balance is essential in order to achieve the desired flavour, structure and mouthfeel. And, since we were adding more starch, we realized it would be advisable to add mono glyceride, which reacts with the starch to counter drying out. Here’s the resulting recipe: With the development of this recipe, cake mix manufacturers now have a great formulation for gluten-free, health-conscious markets in the US and beyond. Finally, the delights of Devil’s food cake can be brought to the rest of the world – and in a highly flexible formulation that can be used for layer Gluten-free Devil’s Food cake - for retail mixes INGREDIENTS Sugar Corn starch Tapioca starch Rice starch Cocoa powder (10/12) Emulpals® 110 Glucose syrup solids Baking powder Modified starch Palsgaard® 5611 Xanthan gum Salt Premix Premix Water Liquid oil Fresh eggs/past.eggs Total 235g 110g 40g 40g 50g 18g 25g 15g 15g 3g 1g 5g 557g 557g 240g 120g 220g 1137g A HEALTHIER EATING EXPERIENCE? PROCEDURE: Did our recipe achieve the goal of creating a very moist cake? The results of internally testing our ‘high-moisture’ test cake, which comprised 21% water and 19% egg, were excellent – and its eating quality lasted for days. With internal testing completed, we took the recipe to our customers. Perhaps not surprisingly, early reactions to the new recipe have been overwhelmingly positive. One of the most memorable experiences was serving a freshly • Method: All – in • Stirring conditions: Add all the liquid ingredients into the bowl. The dry ingredients are weighed, sieved and added to the bowl. Stir all ingredients at slow speed for 30sec. Then at medium speed for 2 min. • Fill the cake tin to approx. 2/3 level • Baking time: Approx. 30-35 minutes at 175 185°C (347-365°F), depending on size and weight. 3
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