The normal use of a whipping emulsifier is to produce a stable and light batter with a good stability before and during baking, and a pleasant and uniform crumb structure. This can be achieved with products from the Palsgaard product range.
The range is comprehensive and includes products for various purposes such as easy, consistent and fast whipping, stability against over-whipping, stability over time, stability in oil-containing and cocoa-containing recipes, etc.
The Emulpals 210 and Emulpals 212 are cost-effective whipping emulsifiers that assist in reducing the drying out of the finished cake - in other words they prolong the freshness and elasticity of the cake.
Both the products also ensure fine, regular and flexible crumb structure; smooth surface; and fast whipping.
Both products are naturally based on non-GMO ingredients and Emulpals 212 is soya free.
Phone: 03 9561 3710
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