Convenience, fast aeration, uniform performance, stable production, and stability in the end product are all key factors when considering the perfect cake emulsifier for industrial cake production.
Our unique range of activated cake emulsifiers can meet these demands and can, through minor reformulations, replace and outperform dispersions, shortenings, gels, or other traditional cake emulsifiers.
As a powdered ingredient, the Palsgaard® SA series of whipping active cake emulsifiers offers several benefits compared with cake gels, shortenings or other emulsifiers in paste form, making production so much easier and safer. The emulsifier requires no prehydration or preparatory steps and can be added directly to the batter in a fully automated process, leading to simplified production with a minimum of manual handling and maximum security for correct dosages and performance – as well as added savings from eliminating emulsifier and cake product waste.
You can achieve better productivity and lower costs using low-dosage ingredients that can be pre-mixed faster with less product loss and a stable result. Would you like to increase the juiciness of your mini Swiss rolls by adding more oil? Talk to us about adding one of our high-absorption emulsifiers. Or perhaps you need a cost-effective whipping agent to improve the softness and crumb structure of a pound cake or Madeira cake. Whatever you want to achieve, our technical experts like nothing more than to figure out ways to improve a customer's recipes - so don't hesitate to ask for their help!
Find out how we help customers solve challenges in industrial baking in this article.
Several industrial cake emulsifiers contain 4 additives/E numbers or even more different types of emulsifiers in combination. Add to this the same number of different carriers such as sorbitol, propyleneglycol, glycerol, ethanol, skim milk powder, caseinate, soy protein, maltodextrine,
sugar, water, etc. This makes a long list of ingredients and it can be difficult to decide on the correct labelling, especially if these ingredients are also a part of other functional ingredients such as flavours, preservatives, etc.
With Palsgaard® SA series this long list of ingredients can be reduced to a single emulsifier and a natural carrier, making it very easy to label and calculate nutritional profiles and decide on correct declarations.
Palsgaard's powdered, whipping active cake emulsifiers, marketed under the Emulpals® and Palsgaard SA® brands are also known "Activated cake emulsifiers" - a term used to describe the instant properties of the emulsifier when added to the cake batter. The activation is achieved by placing the emulsifier on the surface of very small starch granules by means of a highly sophisticated extrusion process.
The result is significant: One 15 kg carton has a surface area equal to 4 or 5 football fields. The effect is instant functionality, fast uptake and incorporation of air into the cake batter, leading to improved stability and superior cake quality.
Recently, consumer attention has turned to palm oil and its adverse effects on the environment, demanding that it be removed from products – despite the fact that palm oil is far more sustainable in yield and functionality when produced in accordance with RSPO (Roundtable of Sustainable Palm Oil) principles.
Removing palm oil from the recipes of industrially produced cakes is easily managed. Finding an efficient, palm-free emulsifier that will allow you to continue producing delicious and moist cakes is, however, not – or hasn't been until the launch of Palsgaard® SA 6615, the world's first palm-free emulsifier in powder form for industrial cakes that's produced in a CO2-neutral factory.
As the fastest aerating industrial cake emulsifier on the market, Palsgaard® SA 6615 will also help manufacturers save both time and energy as it requires only a few minutes of preparation before being ready for use. Equally, the mixing process can be significantly reduced from the traditional 4 - 6 steps down to just two, allowing for a less energy-intensive production process.
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 industrial cakes. 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 industrial cake producers around the world