Easy to use cream margarines and shortenings Cream margarine and shortenings are used for cake fillings and decorations. While cream composition varies, it is generally produced by whipping marga- rine or shortenings together with powdered sugar, syrup or other ingredients. The role of an emulsifier for cream margarines and shortenings is to provide: • High volume in the cream or filling • A good, homogeneous cream that is easy to use in confectionery production and in fine bakery • Absorption of liquid ingredients so there are no subsequent leaks Make your products look great Palsgaard offers you the right emulsifier solutions for your margarine and shortening so that you can create creams that: • Have a high overrun • Are highly stable so they do not collapse during production, cake decoration or shelf-life • Absorb liquid ingredients so they do not leak after production • Provide pleasant mouthfeel • Maintain sharp, stable edges on cake decorations 5
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