Figure 1: Microphoto of a Palsgaard® SA 6620 powder particle. The total surface area of a 15 kilo carton of Palsgaard® SA 6620 equals 4 - 5 football fields. oil are added at the beginning of the mixing, and just before finishing mixing oil is added at a lower mixing shear. This procedure guarantees the best functionality when using Palsgaard® SA 6620. Palsgaard® SA 6620 can also be used in oil-free formulations. In this case, we recommend a method where all ingredients are mixed together in one single mixing step - simple and effective. The two or one step method of Palsgaard® SA 6620 at the same time offers a solution to a faster premixing of your ingredients. The premixing step in industrial cake production is often time consuming and involves a number of separate steps. In many cases 4-6 steps are needed. This can create bottlenecks in the production. Using the two step method means mixing time reduction and increased capacity and could mean that a planned investment in increased capacity may be postponed or avoided all together. 7. Efficient direct addition Food companies are increasingly automating 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 6620 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. Automation means a minimum of manual handling and maximum security for correct dosages. Using Palsgaard® SA 6620 will mean less error, less rework and no waste of emulsifier. 8. Cost-in-use There are several reasons for basing your industrial cakes on Palsgaard® SA 6620 from a costin-use perspective. When evaluating the cost-in-use of an ingredient it is necessary to look both at the “hard” and “soft” benefits of a product. Looking at the “hard economical” benefits is many times easier. Palsgaard® SA 6620 does have an attractive price per kg, but only looking at the price per kg may in many cases also prove to be a short term view. Increasingly, the “soft” benefits such as being able to state that the cakes are healthier, having a leaner label, positive claims, positive nutritional profile, increased capacity, etc. will be important through increased consumer pressure. Direct addition and automation also reduces overall unit costs. Not considering the “soft” benefits of an ingredient can in the long term prove to be costly for industrial bakers. Additional advantages 1. High tolerance to mechanical treatment Together with the fast activation of Palsgaard® SA 6620 in cake batters it is important that a cake emulsifier can withstand mechanical treatment, especially in industrial cake productions. Palsgaard® SA 6620 has a proven ability to withstand mechanical treatment. Palsgaard® SA 6620 retains the Figure 2: Stability of a cake batter exposed to variations in pumping intensity and time when using Palsgaard® SA 6620. Incorporated/retained air Palsgaard® SA 6620 Pumping intensity and time Palsgaard Technical Paper, September 2011 Palsgaard® SA 6620 - The “leaner” label cake emulsifier 4
Print
Download PDF fil
