of healthier recipes. All in all, it’s a powerful offering that is closely aligned to consumer, manufacturer and regulatory priorities. Making the change So just how easy is it for manufacturers to switch to the new, powdered emulsifier system? In fact, 95 percent of the results can be achieved through a simple replacement, with the remaining portion requiring a little more attention to obtain. Resistance to swapping from cake gels to a powdered, sustainable emulsifier may be more a question, therefore, of culture rather than what’s best for the cake! Bake with confidence Palsgaard’s experienced food technologists regularly help cake manufacturers to solve challenges such as shelf-life requirements, batter temperature, humidity and altitude issues, production equipment limitations or ingredient availability. With fully equipped application centers in Denmark, China, Singapore, the USA and Mexico, as well as an industrial pilot plant, a delicious, stable recipe using Palsgaard® SA 6615’s emulsifying powers is never far away. Activated emulsifiers such as Palsgaard® SA 6615 are very easy to work with and can be used for aerated and non-aerated cakes industrial cakes, offering the versatility, uniformity and robustness required by each type of cake and production process. In this way they can help make life a little easier for the product developer. ABOUT THE AUTHOR Arne Pedersen Arne has been Global Product & Application Manager for Bakery & Confectionery at Palsgaard’s Danish headquarters since 2005. Originally a certified baker and food technologist, Arne has more than 20 years of experience working with product development and product management in the bakery and confectionery industry. His email is ap@palsgaard.dk 3
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