Cake factories today are challenged by their customers to deliver high quality cakes at low cost and often with a demand for more consumer friendly labelling. Our activated cake emulsifier “Palsgaard® SA 6600” can meet this challenge by providing very simple labelling in addition to a high degree of convenience, security and low cost. By Knud Erik Mogensen, M.Sc. Food Science, Business Development Manager Bakery & Confectionery. Palsgaard A/S. Leaner labelling Several cake emulsifiers contain 4 or even more different types of emulsifiers in combination. Add to this the same number of different carrier materials such as sorbitol, propyleneglycol, glycerol, ethanol, skim milk powder, caseinate, soy protein, maltodextrine, sugar, water, preservatives, etc. This makes a long list of ingredients and it can be difficult to decide on the correct labelling, especially if these ingredients are also a part of other functional ingredients such as flavours, preservatives, etc. Palsgaard® SA 6600 is the simplest product when it comes to labelling. We call it “1+1” as it contains only “1” emulsifier and “1” food carrier. This is the simplest possible declaration for an activated cake emulsifier. It makes it very easy to label and calculate nutritional profiles and decide on correct declarations and at the same time it gives the cake factory a number of other important advantages. No allergens Palsgaard® SA 6600 has no allergens according to Directive 2000/13/EC. It contains no milk, soya or wheat proteins and therefore you need not consider possible allergens due to these raw materials. It is based on 100 % vegetable raw materials and it is both Kosher and Halal certified. Healthier oils & easier handling When using Palsgaard® SA6600 it is possible to subsititute hardened fats and trans fats for more healthy vegetable oils. Using oils instead of sold fats will also make handling and production easier. 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 6600 is a good example of a product which has an effect on all these aspects which makes it an ideal choice for cake producers. It lowers costs in the following ways: Low dosage With a dry matter content of more than 92%, Palsgaard® SA 6600 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 6600 to act instantly in cake batters. This activating medium will have clear benefits in the cake batter and it Palsgaard Technical Paper, May 2012 Explore the multiple benefits of a of activated leaner label cake emulsifiers 2
Del
Print
Download PDF fil
