The ultimate success of your retail cake mix is in the hands of the consumer. Give them a consistently pleasurable preparation and eating experience and you will build loyalty and profits. And for most mixes, the key success factor is a high degree of tolerance.
Tolerance is critical due to variations in storage conditions, raw materials (eggs of different sizes and quality; butter, margarine or oil) mixing methods and specific baking conditions. Our innovative cake emulsifiers under the Emulpals® brand provide the superior tolerance required to meet these challenges - and let you add at least two years of outstanding aeration stability to each mix, too.
A large number of additional consumer benefits can be targeted by using our cake emulsifiers:
Would you like to create a gluten-free cake mix for a sponge that won't crumble? Or ensure a stable batter for a shake-'n-bake mix? Or improve the tolerance of a specific recipe? Palsgaard has the expertise to help you achieve these results and more.
Take advantage of our bakery application centers in Denmark, Singapore, Mexico and China and our technical experts around the world. Working closely together with your product development team, they can help determine the best possible combination of emulsifiers for your product. Our fully equipped application centers can be set up to reflect your own production equipment or, if you prefer, we can also work alongside at your own production site.
As part of our service, we have put together a comprehensive selection of our most popular recipes and matching product profiles for retail cake mixes. You can download them on this page. Use them as a starting point for building new and improved recipes that work with your company's sensory preferences, raw materials and production facilities.
For advice on how to tailor recipes to fit your specific needs and for samples, please contact your local Palsgaard partner.
Check out our video explaining how we work with cake mix manufacturers around the world