Just the right mix of emulsifiers and experience Your global partner in cake innovation Consumers are demanding new cake types – and new twists on existing offerings – no matter if they buy the cake from a supermarket, a bakery outlet, their local craft baker or make it themselves from a mix. They also want the cake or cake mix to be reasonably priced and with a shorter ingredient list, not to mention as healthy as possible. All of which means that today's cake mix-, retail mix manufacturers and industrial cake producers are in for a tough challenge. Palsgaard, however, offers the perfect solution: Unique, activated cake emulsifiers and the know-how to implement them in cake recipes of any kind – and anywhere in the world. What is an activated cake emulsifier? "Activated cake emulsifiers" is a term used to describe the instant properties of the emulsifier when added to the cake batter. The activation is achieved by placing the emulsifier on the surface of very small starch granules by means of a highly sophisticated extrusion process. The result is significant: One 15 kg carton has a surface area equal to 4 or 5 football fields. The effect is instant functionality, fast uptake and incorporation of air into the cake batter, leading to improved stability and superior cake quality. Challenges met at local levels As a global emulsifier manufacturer, Palsgaard has unique insights into local requirements and trends. Our global involvement is a constant source of fresh inspiration, which enables us to help customers introduce new cake types inspired by consumer favourites from other parts of the world. To do this successfully, recipes need to be adapted to local tastes, requirements and production conditions. Our experienced food technologists know exactly how to solve challenges such as shelf-life requirements, batter temperature, humidity and altitude issues, production equipment limitations or ingredient availability – and they are eager to share their knowledge.
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