Just the right blend of emulsifiers and experience Blend in when you want to stand out Cake gels are semi-liquid cake improver ingredients made up of water, emulsifiers, solvents and sugar or sweeteners and are used by craft or industrial bakeries to improve volume, structure and mouth-feel, deliver consistent cake quality, and help cakes to stay fresh for longer. Cake gel manufacturers strive to achieve an emulsifier blend that will ensure a uniform distribution of right-sized, stabilized air bubbles or ‘holes’ throughout the cake. That's because this is exactly the type of cake gel that will continue to work its magic at every stage of the production process, and whose well-structured softening effects will last for months. Achieving the right blend, however, isn't so simple. The quality of water and other ingredients, as well as process parameters, is a constant challenge for many cake gel producers. Palsgaard's emulsifiers for α-gels tackle such problems, helping to achieve the right results and secure a consistent baking result. By using Palsgaard's fully sustainable emulsifiers you achieve: • Fast and easy solubility • Long term stability of the cake gel • High performing cake gels 2 Your challenges – our solutions Having worked with cake gel manufacturers and the bakery industry for decades, Palsgaard has built up vast experience with the interaction between ingredients and process. Equipment for cake gel production comes in many shapes and sizes, and we have the knowledge and experience to help you adjust and optimise your cake gel recipes, not just in terms of ingredients, but also in the production process. There are many variables that increase complexity, including: • Raw material properties • Recipe (ingredient ratio) • Blending technology • Processing time • Temperature control • Choice of emulsifier Only manufacturers who can understand and control these parameters can produce a cake gel with the desired shelflife and functionality.
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