By Knud Erik Mogensen, M.Sc. Food Science, Business Unit Manager Bakery & Confectionery. Palsgaard A/S. Cake factories today are challenged by their customers to deliver high quality cakes produced rationally and consistently at low cost. Our activated cake emulsifier Palsgaard® SA 6610 can meet those challenges - the result being convenient, efficient and safe production of high quality cakes at low cost. New ways to lower costs Palsgaard is continuously seeking to improve performance and reduce costs of its solutions. Lower dosages and lower unit prices all contribute to lower cost-in-use, but increased capacity, less ingredient and product waste all contribute to lower costs and the latter can sometimes far outweigh pure ingredient factors. Palsgaard® SA 6610 is a good example of a product which has an effect on all these aspects which makes it an ideal choice for cake producers. Low dosage: With a dry matter content of more than 92 %, Palsgaard® SA 6610 has a higher emulsifier content than gels. In addition to the emulsifier part an activating medium is absolutely critical and necessary in order for Palsgaard® SA 6610 to act instantly in cake batters. This activating medium will have clear benefits in the cake batter and it will improve finished cake quality. The results are high quality cakes using low dosages leading to attractive costin-use calculations. New processes - convenience Direct addition: Food companies are increasingly automatizing their production lines for the purpose of improving productivity, quality and outputs. Often implementation of quality programmes such as HACCP leads to increased automation. Palsgaard® SA 6610 can be handled automatically as a powdered ingredient and it can be added directly to a cake batter without prehydration, prepatory steps or product loss. This is in contrast to handling of gels, shortenings and other cake emulsifiers in paste form. Easier product development: As Palsgaard® SA 6610 only consists of one active emulsifier and one food ingredient, it is now easier to make recipe adjustments when developing new products or making adjustments to existing ones. As you no longer have to consider multiple ingredients and effects, which is often contradictory or undesired, it makes for more safe and less costly product development work. No allergens: Palsgaard® SA 6610 has no allergens according to Directive 2000/13/EC. It contains neither milk, soya nor wheat proteins and therefore you need not consider possible allergens due to these raw materials. It is based on 100% vegetable raw materials and is both Kosher and Halal certified. Palsgaard Technical Paper, April 2012 Explore the benefits of a new generation of fast reacting cake emulsifiers 2
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