Danish-based ingredients group, Palsgaard is set to make a major release at this year’s Gulfood Manufacturing, targeting the bakery sector with its new powder-based whipping emulsifier, writes Neill Barston.

The company will be showcasing its portfolio at Hall 6, C6-4), for the event taking place between 3-5 November at the Dubai World Trade Centre, alongside a strong array of exhibitors across equipment, systems and ingredients from around the globe.

Confectionery Production is playing its part at this year’s event as a media partner for the expo, which has consistently attracted a strong international audience for the event.

As the business explained, its latest innovation, PowderGel 6800, seeks to tackle  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, leading to the development of its new solution. 

As the firm added, the new product line, which is primarily for the cake market, 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 across differing style of product within the category. It reportedly offers 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, which is non GMO, and free from allergens, 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.”

It is suitable for use in all cake applications in which cake gels may be used, including layer cakes, Swiss rolls, sponge cakes, pound cakes, cupcakes, and high-ratio cakes. For more event details, visit gulfoodmanufacturing.com