AERATION For perfect aeration in cake margarines and shortenings Good structure in crumb and cooperation We do more than just supply you with the right emulsifiers. At Palsgaard we can optimise emulsifier and fat compositions in our application centres, and recommend adjustments to the processing equipment. We know how emulsifiers work in cake systems, and we focus on: • Increasing the creaminess of the margarine or shortening, so that it is easier to incorporate more air and increase the fat distribution in the batter • Increasing batter viscosity so that it retains more air • Protecting air bubbles to ensure expansion during baking • Ensuring a high number of small air bubbles to deliver a homogeneous crumb structure We’ll help you make a voluminous difference Cake margarines and shortenings are specifically designed to incor- porate air and impart stability to the batter and the final product. Palsgaard emulsifiers – alongside the optimal fat composition – let you create highly functional margarines with the qualities you desire. The purpose of a high functional cake margarine/shortening is to provide: • High volume in the baked cake • Good, homogeneous crumb structure • Soft and delicious cake In order to obtain this, it is crucial that the margarine has a very short and creamy structure. The ideal structure is best achieved by using the right types of oils, the right processing conditions, proper tempering – and the right emulsifier. 4
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