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BAKERY

Powdered emulsifiers for longer shelf-life cakes

The Palsgaard® SA series of powdered, whipping-active cake emulsifiers help industrial cake manufacturers deliver high-quality, healthier cakes at a low cost. Find out below, why they're the perfect lean-label alternative to cake gels and shortenings.

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Explore the powdered alternative to shortening and cake gels

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KEY FEATURES

  • Fast-reacting, whipping-active emulsifiers in convenient powder form
  • Label-friendly – contains down to one emulsifier (E475) and a natural carrier
  • Non-GMO and allergen-free
  • Custom-designed for the all-in production method for industrial baking
  • Minimum 18 months of shelf-life


KEY BENEFITS

  • Makes it possible to reduce egg-content and save up to 5% on recipe costs 
  • Facilitates automated production and lower production costs
  • Simplified production – no pre-hydration or preparatory steps are needed as Palsgaard® SA reacts instantly when liquid is added to the batter
  • Control of specific gravity during production and long floor time (specific gravity does not change after aeration)
  • Delivers high aeration and softness resulting in a uniform cake crumb and a smooth cake surface
  • Healthier cakes – the health profile of the cake can be improved by making a switch to unsaturated liquid oils
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Global bakery application support 

At Palsgaard, we do more than supply you with the right emulsifiers. In our global application centres, we engage deeply with our customers in order to help them find new ways to meet end-user demands on a global scale, even if they don’t have any prior experience with industrial long-shelf-life cakes.

What we give is a service from the initial concept up to the commercialization of the product.

Discover what we and Palsgaard® SA can do for you in this video and read more below:

BAKERY APPLICATION CENTRES

TECHNICAL ARTICLE

How to make egg-reduction a ‘piece of cake’

Soaring egg prices are causing industrial cake manufacturers to re-think their choice of emulsifier. Palsgaard® SA products allow them to both reduce costs and achieve consistently high performance.

Here, Christophe Lequet, Senior Application Specialist for Bakery at Palsgaard, offers advice to industrial bakers seeking to get control over the egg costs in their cakes.

READ ARTICLE

Share our insights in these technical articles

TECHNICAL ARTICLE

How to make egg-reduction a ‘piece of cake’

TECHNICAL ARTICLE

How sustainably produced emulsifiers make baking 'a piece of cake'

TECHNICAL ARTICLE

How to create better-for-you industrial cakes

FEATURE ARTICLE

10 ways powdered emulsifiers outperform cake gels

FEATURE ARTICLE

Solving customer challenges in industrial bakery

EMULSIFIERS EXPLAINED

What is an activated cake emulsifier?