Palsgaard has developed a powder-based whipping emulsifier that addresses key challenges of traditional cake gels while delivering the same cake volume, fine crumb and structure.
Cake gels are ready-to-use emulsifier systems that improve aeration, volume, texture and consistency in industrial and semi-industrial cake production. Supplied as soft pastes or gels, they help bakers produce light, uniform cakes using short mixing times and simplified processes.
However, traditional cake gels can also lead to variable aeration, product waste, and frequent manual adjustments of production parameters.
Palsgaard PowderGel 6800 has been created to provide a new alternative for industrial cake manufacturers.
It can be made into a gel simply by mixing with tap water, or it can be used in its original powder format. In both cases, it will replace cake gel without the need for reformulation or process changes.
It supports consistent aeration and cake volume, stable specific gravity throughout production, and uniform crumb structure and mouthfeel. When used as a powder, it also simplifies handling and dosing and reduces product waste caused by gel residue left in containers.
In addition, the concentrated powder format provides financial and environmental benefits. These include a substantial reduction in warehouse space requirements, lower transportation volumes, and a switch from plastic storage containers to recyclable cartons.
Christophe Lequet, Senior Innovation Specialist at Palsgaard, said: “Industrial cake production has evolved, but traditional cake gels haven’t. Industrial cake manufacturers are under pressure to improve production efficiency, lower production costs, and cut their environmental footprint. Palsgaard PowderGel 6800 is an easy-to-use solution that can tick every box. Our innovation teams are available to provide consultancy and technical support to help manufacturers all over the world benefit from this next-generation solution.”
