Palsgaard® PowderGel 6800
Cake gel re‑invented
A whipping emulsifier in powder form that replaces your cake gel without reformulation or process changes – with the same cake volume, fine crumb and structure, and lower transport and storage costs.
Talk to our bakery expertsThe next generation of cake gel – in powder form
Palsgaard® PowderGel 6800 is a new whipping emulsifier in powder form designed to replace traditional cake gel while delivering the same cake volume, fine crumb and structure, along with improved stability in industrial cake production.
Palsgaard® PowderGel 6800 can be used as a powder or by simply mixing Palsgaard® PowderGel 6800 with water – without heating – to create a cake gel. This gel can replace your existing cake gel 1:1 in your recipe, with no major reformulation and process change.
But this is more than just a replacement. This is cake gel re-invented.
Key features
- Fast-reacting, whipping-active emulsifiers in convenient powder form
- Mixture of emulsifier
- Polyglycerol ester of fatty acids E475
- Polysorbate 80 E433 (added as dispersing agent)
- Silicon Dioxide E551 (added as anti-caking agent)
- Free from mono-propylene glycol
- Non-GMO and allergen-free
- Kosher and Halal certified
- 12 months of shelf-life
- Dosage: 0.1–0.9% calculated on total cake batter
Key benefits
- Produce soft and moist cakes
- Easier to handle compared to cake gels (less sticky)
- Lower transport and storage costs (no shipping and storage of water)
- Stable aeration of cake batter during production (improved efficiency)
- Reduced packaging waste and improved sustainability
What you gain
Value across your production
Palsgaard® PowderGel 6800 combines the performance of traditional cake gel with the operational benefits of a concentrated powder.
Production
Better production
- Stable specific gravity throughout production
- Consistent aeration and cake volume
- Uniform crumb structure and mouthfeel
Operations
Easier operation
- Free-flowing powder instead of sticky paste
- Cleaner, easier dosing with less manual handling
- Designed for modern continuous production lines
Procurement
Lower total costs
- No water to ship or store
- Lower transport and warehouse costs
- Virtually zero product waste
Sustainability
ESG benefits
- Smaller warehouse footprint
- Recyclable cartons instead of plastic buckets
- Lower transport emissions through concentrated delivery
Tested against market cake gels
Performance you can rely on
Laboratory and production trials compared Palsgaard® PowderGel 6800 with three traditional cake gels, measuring softness, cake volume, moisture content and water activity.
- Matches traditional cake gel on cake quality
- Stable batter aeration
- Consistent crumb structure
Talk to our bakery experts
Discuss your recipe
Tell us about your cakes and your current cake gel. A Palsgaard bakery specialist will get back to you.
1We review your cake application and production setup.
2A bakery specialist contacts you to discuss how Palsgaard® PowderGel 6800 fits your process.
3We support you with any adjustments needed to optimise your recipe.
