Rise to the challenge and lift your cake gel performance Stepping up to the α -challenge The most difficult task for cake gel producers is to create a system that keeps emulsifiers in α -formed crystals as long as possible. This is the most active form to incorporate air and provide good structure to the batter throughout the cake production process. The emulsifier advantage Used with both continuous and batch production lines, α -stable cake gels can incorporate large volumes of water and other liquids, creating a stable batter. During cake production, this batter is aerated to form a foam, building a network of α -formed crystals around fat globules and proteins. This network acts to improve aeration of the batter and the volume of both sponge and batter cakes. At the same time, a much finer crumb structure and smoother cake surface can be created, improving the consumer’s eating experience. Key emulsifier features • Tailor-made emulsifiers for cake gels • M ultiple physical forms available – liquid, paste, powder or pellets • Non-palm alternatives available • Non-GMO • Kosher / Halal certified • Available as RSPO SG-certified Key application benefits • Improved alpha-structure and stability • Fast and easy solubility • High performing cake gels • Improved aeration of the cake batter • Higher cake volume • Uniform, fine crumb structure and smooth cake surface • Soft and moist cakes
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