will improve finished cake quality. The results are low dosage and attractive cost-in-use calculations and high quality cakes. 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 6600 can be handled automatically as a powdered ingredient and it can be added directly to the cake batter without prehydration, prepatory steps or product loss. This is in contrast to the handling of gels, shortenings and other cake emulsifiers in paste form. Increasing production volumes 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, then changing to Palsgaard® SA 6600 could mean significantly increased outputs. We advice a very simple and efficient one stage procedure, where all in- gredients 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 6600. 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 improve overall cake quality for the benefit of company brand. Using Palsgaard® SA 6600, will mean less errors, less rework and no waste of emulsifier. Easier product development As Palsgaard® SA 6600 only consists of one emulsifier and one activating medium, it is now easier to make adjustments when developing new products or reformulating 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. Low fat or high fat – only one product Palsgaard® SA 6600 can carry high amounts of oil making it a very flexible ingredient in relation to use in different cake categories such as high, medium or low fat products. Examples of the broad range Palsgaard Technical Paper, May 2012 Explore the multiple benefits of a of activated leaner label cake emulsifiers 3
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