Meeting consumer demand for delectable cakes with superior softness, crumb structure, and volume is a piece of cake with Palsgaard’s new generation of cake gel emulsifiers – trans-fat-free, safe to handle, and deliciously simple to use.
Cake gel emulsifier Palsgaard® 1367 is a bespoke combination of Palsgaard® PGE and Palsgaard® DMG emulsifiers. Palsgaard® Gel 0714 is potassium stearate in paste form, containing just glycerol [E422] and potassium salts of fatty acids [E470a].
When these are mixed together, the result is the perfect combination of good stability and good whippability required for an excellent aerated batter, boasting the gold standard cake gel stability of 12 months – with just four ingredients and not a caustic one in sight.
Allan Tranum, Senior Applications Specialist in lipids and cake gels, explains its benefits in this article.
Product profiles and recipe suggestions are available for download below.