Emulsifiers for baker’s mixes, retail mixes and industrial cakes

Our experts at Palsgaard have been solving just about every problem in the bakery market for more than 75 years – and that goes for baker’s mixes, retail mixes as well as industrial cakes.

Emulpals® - activated cake emulsifiers for baker’s and retail mixes

With our emulsifiers you can significantly improve the crumb structure of your Asian style sponge mix, or increase the cake volume in a Magdalena or pound cake recipe. You can also reduce the whipping time of your sponge cake mixes, reduce the make-up steps in chiffon cake production and improve the tolerance in your retail mixes. Whatever you wish to achieve, our Emulpals® series for baker's and retail mixes will provide results.

Palsgaard® SA series – lean label and fast reacting industrial cake emulsifiers

Convenience, lean label, 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 Palsgaard® SA series of activated cake emulsifiers can meet these demands and can, through minor reformulations, replace and outperform dispersions, shortenings, gels, or other traditional cake emulsifiers.

Benefit from our application service

Whether you wish to create a new product, lower the fat content of an existing formulation, improve the nutritional profile, reduce the ingredient list, or change processing technology, we are here to help. We can also look at ways of reducing your costs, analysing the juiciness of the cake or increasing shelf life. Palsgaard will help you achieve your unique objectives.

We can help you optimize:

• Aeration
• Moistness
• Crumb structure
• Volume
• Elasticity
• Shelf life
• Batter stability
• Cost savings
• Process technology
• Ingredient lists
• Nutritional profiles

For further information, please see www.palsgaard.com