Cake emulsifiers and activated cake emulsifiers
Palsgaard work with both industrial bakeries and manufacturers of cake mixes, used in both bakers’ mixes and retail mixes. The company strives for properties such as improved batter stability, cake volume and texture, as well as prolonged shelf-life and simplified labeling.
Together with customers, Palsgaard develops new, healthier and softer cakes, and helps customers optimise existing recipes in its application centres. The centres are essential for creating new, safe and market relevant innovations. Palsgaard’s total set-up creates an ideal base for prototyping, from idea to success in the market place, and for doing it faster and safer – for cake mixes as well as for industrial cakes.
Palsgaard’s wide range of dedicated cake emulsifiers also includes activated cake emulsifiers, which are extruded emulsifier systems distributed on a food carrier. This innovative process creates a very large surface area – several square metres in one single gramme. The effect is instantaneous, with faster uptake and better incorporation of air into cake batters, leading to improved stability and superior cake quality.