Cake emulsifiers are vital ingredients in cakes due to the complicated interaction with the other ingredients such as eggs, flour, sugar, milk powder, oil, cocoa, etc. Often several cake emulsifiers are used to create the desired variety of cakes and this makes the production more complicated due to the handling of several ingredients, and results in a very long list of ingredients on the label. Palsgaard decided to see if it was possible to create a single cake emulsifier, able to meet these challenges. The result: Emulpals® 110.
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