Sponge cakes, swiss rolls or layered cakes? Adding a Palsgaard whipping emulsifier to a whipped batter system prepares the batter for industrial processing. It stabilizes the batter and the baking, and is both cost convenient and easy to use.
Batter stabilization
Improved batter stability during processing
Improved baking stability
Tools
Emulpals®
Monopals®
Increased cake volume
Aeration of the batter resulting in increased volume of the finished product
Increased softness and elasticity
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-one 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
