New processes - efficiency Faster premixing: The premixing step in industrial cake production is often time consuming and involves a number of separate steps. If premixing happens to be a bottleneck in your processing, changing to Palsgaard® SA 6610 could mean significantly increased outputs. We advice a very simple and efficient one stage procedure, where all ingredients except oil are added at the beginning of the mixing and just before finishing mixing, oil is added. This procedure guarantees the best functionality when using Palsgaard® SA 6610. The procedure is simple and effective. No product loss and precision: Automation means a minimum of manual handling and maximum security for correct dosages. The emulsifier will show constant performance over time and will improve overall cake quality for the benefit of company brand. Using Palsgaard® SA 6610 will mean less errors, less rework and no waste of emulsifier. Optimum performance: Full benefit of Palsgaard® SA 6610 is achieved by making sure, that the emulsifier is properly distributed in the cake batter. Figure 1 below illustrates potential cake volume as a function of work input. It shows a typical S-curve behaviour. At low energy input Palsgaard® SA 6610 is physically distributed and solubilised in the batter and as energy input is gradually increased by further mixing, the emulsifier is building an ideal emulsion and dispersion for further processing in the aerator. Palsgaard can offer alternative powdered cake emulsifiers suitable for different premix equipment. This guarantees full performance of the selected cake emulsifier. High quality cakes When using Palsgaard® SA 6610 it is possible to produce juicier cakes by substituting unhealthy hardened fats and trans fats for more healthy vegetable oils. Palsgaard® SA 6610 can carry high amounts of liquid oil making it a very flexible ingredient in relation to use in different product types such as sponge cakes, Swiss rolls, cup cakes, muffins and other cakes with a high fat content. The benefits of using oils in cakes instead of more saturated fats are much better juiciness and improved softness during storage. How to make a fast reacting cake emulsifier? Palsgaard has worked with cake emulsifiers for nearly 100 years and therefore we have a broad and practical experience in selecting the right type of emulsifier for the right purpose. Palsgaard has continuously been awarded new patents in the extruded cake emulsifier area and these patents make it possible to create new cake emulsifiers at reduced costs. Palsgaard produces many different types of polyglycerolesters and we have succeeded in developing specific types and active carriers for optimum performance in relation to aeration, stability and softness over time. Creating a cake emulsifier with only one active emulsifier type has only been possible due to our long experience in this specialized field. What is an activated cake emulsifier? Activated cake emulsifier is a term used to describe the instant properties of Palsgaard® SA 6610 when adding the product to the cake batter. The activation is achieved by placing the emulsifier on the surface of very small starch granules by means of an extrusion process. The emulsifier on the surface of Figure 1 illustrates potential cake volume as a function of work input. It shows a typical S-curve behaviour. At low energy input Palsgaard® SA 6610 is physically distributed and solubilised in the batter and as the energy input is gradually increased by further mixing, the emulsifier is building an ideal emulsion and dispersion for further processing in the aerator. Potential cake volume Minimum mixing Premixing time/-intensity Palsgaard Technical Paper, April 2012 Explore the benefits of a new generation of fast reacting cake emulsifiers 3
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