Palsgaard is showcasing its whipping-active emulsifiers to reduce the egg content of cake recipes at the International Baking Industry Expo (IBIE) this year, allowing significant cost reductions.
This comes after wholesale egg prices in the US reached their second highest level ever. As eggs account for as much as 30% of cake recipes, industrial bakers have been hit hard by the price increase. Solving this problem will be the focus of a Palsgaard knowledge-sharing session at IBIE, 18-21 September in Las Vegas.
The amount of egg needed in a cake recipe depends largely on the emulsifier – traditional cake gels or hydrates, based on monoglycerides, can be unstable, meaning that more egg is needed.
Palsgaard’s series of powdered emulsifiers aims to overcome this challenge. Based on polyglycerol esters (PGEs) of fatty acids, it offers many functional properties and allows eg content to be cut to an average of 20%, translating to a cost reduction of 5%.
Other knowledge sharing sessions at IBIE will showcase the performance benefits of its whipping-active emulsifiers, which will include the Emulpals series for cake premixes. Visitors will be shown how the ingredients can help achieve the perfect shape, volume and crumb structure in cakes, as well as simplifying production and accelerating output.
Emulpals and Palsgaard SA are plant-based, sustainably sourced products produced in CO2 neutral factories. They can be used to create better-for-you cakes because they are free from trans fats, allowing for a shift from saturated to unsaturated oils.
“We’ve got decades of experience in the use of emulsifiers in baking – and we love sharing out knowledge,” said Sheila Rice, Business Development Manager at Palsgaard. “The beautiful thing about our whipping-active emulsifiers is that they solve such a wide range of challenges in cake production.
“Lower costs through reduced egg use is an obvious advantage, but there are so many performance benefits too. The proper emulsifier can be the key to the desired structure, volume and appearance of your cake, as well as providing the opportunity to create better-for-you recipes.”
Palsgaard will be exhibiting at IBIE at 617 in the West Hall.
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Editor, International Bakery
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