By Peter Poulsen, International Sales Manager Bakery & Confectionery Group Palsgaard A/S. In many industrial cake productions time is money. Palsgaard® SA 6630 has been developed to accommodate the demand for fast and efficient premixing, fast aeration, convenience in production and stability during the production process - all key factors for the perfect fast acting cake emulsifier for industrial cake production. Palsgaard® SA 6630 gives the industrial bakers the functional properties such as uniformity and stability that is demanded in an automated industrial production. In this article we present 7 major benefits, and 5 additional advantages of using Palsgaard® SA 6630 in industrial cake production. 1. Efficiency in industrial cake production Palsgaard® SA 6630 is an activated cake emulsifier that is targeted at non-aerated and aerated cake batters such as pound cakes, muffins, cup cakes, Swiss rolls, and all types of sponge cakes. It is a unique, fast reacting, natural, all vegetable, non trans and nonGMO emulsifier in powder form. 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 emulsifiers for the right purpose. Palsgaard® SA 6630 is an emulsifier activated on a natural food ingredient. The food ingredient is wheat flour and the emulsifier is a Polyglycerol ester (PGE). 2. Faster premixing with Palsgaard® SA 6630 Palsgaard® SA 6630 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 is used, creating a bottleneck in the production. We recommend a very simple and efficient two step procedure, where all ingredients except oil are added at the beginning of the mixing and just before finishing mixing, oil is added at lower shear. This procedure guarantees the best functionality when using Palsgaard® SA 6630. Using this procedure means mixing time reduction, increased capacity and it will make production automation a reachable goal. All in all, Palsgaard® SA 6630 means that a significantly higher mixing output is possible. 3. 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 lead to increased automation. Palsgaard® SA 6630 can be handled automatically as a powdered ingredient and it can be added directly to the cake batter without prehydration, preparatory steps or product loss. This is in contrast Palsgaard Technical Paper, September 2011 Palsgaard® SA 6630 - The “fast” reacting industrial cake emulsifier 2
Del
Print
Download PDF fil
