fats. With Emulpals® 110 as cake emulsifier all the solid fat can be replaced by liquid oil without changing the nature of the pound cake – apart from the possibility of achieving a softer and more moist cake and an easier production process, that is. In general this open the possibility of reducing the overall fat content, and just as important changing the composition of the fat in a more healthy direction. Utilizing the properties of Emulpals® 110 it is possible to replace 90% of the saturated fat in a traditional pound cake with the healthier unsaturated fats and in addition to this an overall fat reduction is possible. ies securing a completely uniform cake production, no loss of batter stability during pumping or storage of the batter, and a resulting stable cake which can be handled and packed on highly automated lines without time consuming adjustments. The robustness and versatility of Emulpals® 110 are highly valued properties in retail mixes where cake making is different from house to house. There will be variations in the scaling and egg size, added milk or water, oil or margarine, special homemade innovations and last but not least the whipping or mixing and the baking. These are all important variables which calls for the unique stability and robustness possessed by Emulpals® 110. In general the composition of Emulpals® 110 provides the benefit of leaner labelling, easier product development, possibility of reducing saturated fats and an overall use in various special products with claims such as vegetable, free of allergens etc. This and all the special properties of Emulpals® 110 makes it a highly valued product development tool. All these benefits and advantages means that using Emulpals® 110 will be a safe choice. ABOUT THE AUTHOR THE IMPORTANCE OF UNIFORMITY, ROBUSTNESS AND VERSATILITY The uniformity is important for bakers and food services worldwide as it enables them to easily make the same delicious cakes every day in all climates and this way increase customer satisfaction. The uniformity and the batter stability is crucial for industrial baker- PRACTICAL APPLICATIONS The above performance characteristics makes Emulpals® 110 the ideal choice for the cake mixes used by bakers and food services, the industrial mixes used by cake factories as well as for the retail mixes used by household consumers worldwide. Arne Pedersen Arne has been Product & Application Manager for Bakery & Confectionery at Palsgaard’s Danish headquarters since 2005. Originally a certified baker and food technologist Arne has more than 20 years of experience working with product development and product management within the bakery and confectionery industry. His email is ap@ palsgaard.dk 4
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