Stirred batter

Looking for improving the crumb texture in your muffins?Increasing the cake volume in your magdalenas or pound cakes? Cutting down production costs on your cup cakes? When implementing Palsgaard´s batter system into your production, it is carried out smoothly, effectively and with maximum convenience for you.

Batter stabilization

  • Good machine ability

 

Tools

  • Emulpals®
  • Monopals®

Increased cake volume

  • Increased softness and elasticity
  • Aeration of the batter resulting in increased volume of the finished product

 

Tools

  • Emulpals®
  • Monopals®

Improved texture

  • Fine, homogenous and soft crumb structure

 

Tools

  • Emulpals®
  • Monopals®
  • Palsgaard® 3400 series (SSL E481 and CSL E482)
  • Palsgaard® 3500 series (Datem E472e)

Convenience

  • Cold dispersible
  • Tolerance towards mixing time, mixing conditions and variations in raw materials
  • All-in method
  • Reduced costs and easy dosage due to powder form

 

Tools

  • Emulpals®
  • Palsgaard® 5600 series (E471)
  • Palsgaard® 0096 (E471)

Shelf life

  • Improved shelf life
  • Anti-staling effect resulting in prevention of drying-out of the cake over time
  • Increased softness and elasticity over time

 

Tools

  • Emulpals®
  • Palsgaard® 5600 series (E471)
  • Palsgaard® 0096 (E471)
  • Palsgaard® MDG 0222 (E471)
  • Palsgaard® 0054 (E471)
Palsgaard bakery
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