Rise to the challenge and lift your cake performance Stepping up to the α-challenge The most difficult task for cake gel producers is to create a system that keeps emulsifiers in α-formed crystals as long as possible. This is the most active form to incorporate air and provide good structure to the batter throughout the cake production process. The emulsifier advantage Used with both continuous and batch production lines, α-stable gels can incorporate large volumes of water and other liquids, creating a stable batter. During cake production, this batter is aerated to form a foam, building a network of α-formed crystals around fat globules and proteins. This network acts to pump up the volume of both sponge and batter cakes. At the same time, a much finer crumb structure and smoother cake surface can be created to improve the consumer’s eating experience. Using Palsgaard's emulsifiers, cake gel users can achieve quick aeration in their batter, as well as higher cake volume. The crumb structure subsequently becomes uniform throughout the cake and across its cut surface. 5
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