INDUSTRIAL CAKE EMULSIFIERS Just the right mix of emulsifiers and experience Industrial cake producers are increasingly challenged by their customers to deliver high-quality, healthier cakes at low cost and often with a demand for consumer-friendly, easily understood labelling. The Palsgaard ® SA series of powdered cake emulsifiers can help you meet these needs by providing very simple labelling and a high degree of convenience and security – all at a low cost. Make egg-reduction a “piece of cake” 2022 has seen egg prices triple, and with eggs accounting for as much as 30% of a cake recipe, industrial bakers have been hit particularly hard. However, the amount of egg needed in a cake recipe depends largely on the choice of emulsifier. Traditional cake gels, which are typically based on monoglycerides, can perform poorly on stability, meaning that more egg is needed. Palsgaard ® SA can help you overcome this challenge. Based on polyglycerol esters (PGEs) of fatty acids, it offers many functional properties, allowing egg content to be cut by an average of 20%. This translates to a typical cost reduction of around 5%. Healthier cakes at lower costs Cakes with a low content of saturated fats are also in high demand as are soft and moist cakes. Using the Palsgaard ® SA series will allow you to meet both demands. As the emulsifier holds high amounts of liquid, unsaturated vegetable oils, it is possible to move away from less healthier and often more costly fat sources and produce cakes with increased moistness and softness throughout their shelf-life. Our powdered alternatives to shortening and cake gels As a powdered ingredient, the Palsgaard ® SA series of whipping-active cake emulsifiers offers several benefits compared with cake gels, shortenings or other emulsifiers in paste form, making production so much easier and safer. The emulsifier requires no pre-hydration or preparatory steps and can be added directly to the batter in a fully automated process, leading to numerous advantages: • Lower production costs • More consistent performance over time • Easier to attain HACCP quality standards • Convenient accurate automatic is possible • Less reworking • Less cake product waste and no waste of emulsifier
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