Unique cost-savers Micro-biologically safe Palsgaard ® AMP 4455 and Palsgaard ® AMP 4458 can be used as a new and highly effective avenue to explore potential savings and expand profit margins. For example, using lecithin in chocolate at a dosage of around 0.4% normally provides cocoa butter or vegetable fat savings of around 4%. At the same dosage level, however, both Palsgaard ® AMPs can extend these savings by an additional 2 to 3% to create a total potential saving of 6 to 7%. Plastic viscosity (Pa.s) / Milk chocolate 31% 4.0 3.5 3.0 All batches of Palsgaard ® AMPs are produced in hygienic, sealed machinery at temperatures where micro-organisms cannot survive. And in the event of contamination further along the supply chain, all micro- organism activity would cease in less than a week. Easy flow at ambient temperatures Contrary to lecithin, Palsgaard ® AMPs are in liquid and easy flowing form, making it easy to dose at any temperature and add directly to your production. This advantage will also minimize possible off-fla- vours from burnt lecithin due to excessive heating over longer periods. 2.5 2.0 Soya lecithin 1.5 Palsgaard ® AMP 4455 Palsgaard ® AMP 4458 1.0 0.5 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 Dosage (%) Palsgaard ® AMP 4458 is just as easy to use as lecithin, but outperfors it in reducing the choclate’s plastic viscosity – using as little as 40 percent of the normally applied dosage. Avoid moisture problems in ice cream coatings A typical production challenge in ice cream production is increased viscosity of the ice cream coating which is due to ice cream leaking into the coating during the dipping process. This will lead to a number of negative consequences – e.g. thicker coating layers leading to increased costs, irregular product quality, pin holes, final product waste, etc. You can avoid this by using a combination of Palsgaard ® AMP 4458 or Palsgaard ® AMP 4458 and Palsgaard ® PGPR 4190 .
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