Share our expertise Just the right mix of emulsifiers and experience Being a cake mix producer is more difficult than ever. Consumer demands for new or improved products need to be balanced against constant economic challenges. And the competitive race is on to supply, for example, gluten- or egg free, low fat or zero trans fat recipes. That's why so many world-class companies choose Palsgaard and Emulpals® 115. Emulpals® 115 has a proven track record of more than 30 years and has helped make Palsgaard a global marketleader in these activated, powdered cake emulsifiers. We have built up vast experience and know-how in developing cake recipes with these products, and we are keen to tackle difficult tasks. Emulpals® 115 offers • High speed – shows excellent aeration after just two minutes of whipping • Excellent tolerance to difficult ingredients, temperature and whipping times • Facilitated production – no prehydration or preparatory steps needed as it reacts instantly when liquid is added to the mix • Documented stable performance – all batches are tested in a practical aeration and baking control test to ensure reliable performance • Simplified recipe engineering – no unwanted side effects such as colouring • The possibility to create healthier cakes without trans fats, sugar and gluten and a very low content of saturated fats • High aeration and softness • Uniform cake crumb and a smooth cake surface • Sugar-free, non-allergenic • Non-GMO and Kosher/Halal certified Make it in the microwave A task such as creating two recipes for successful retail microwave mix cakes which takes advantage of the high tolerance, fast dispersion and hydration of Emulpals 115. As ® microwave cakes are cooked rather than baked, creating a mix that will deliver is not easy. Cake mixes are by themselves demanding applications, with all ingredients added at once, and when the mixing time and cooking time is reduced to a single minute, it is more or less impossible to get a good result. More often than not the microwave cake will lack the consistency and crumb structure of a real cake and will dry out as quickly as it cools down, leaving consumers disappointed by the result. Both our recipes, however, produce remarkably appealing cakes that feature genuine cake-style consistency and which will remain moist for more than 24 hours.
Download PDF fil