The Ideal Cake Emulsifier – One Product Does it All
March 2013
Cake emulsifiers are vital ingredients in cakes due to the complicated interaction with the other ingredients such as eggs, flour, sugar, milk powder, oil, cocoa etc. Often several cake emulsifiers are used to create the desired variety of cakes and this makes the production more complicated due to the handling of several ingredients, and result in a very long list of ingredients on the label. Palsgaard decided to see if it were possible to create a single cake emulsifier, able to meet these challenges. The result: Emulpals® 110.
Bakery
Cargill expands Malaysian edible oil plant amid growing demand for specialty fats
Cargill has revealed plans to expand its edible oil plant in Port Klang, Malaysia, with a new specialty fats production line. The multi-million-dollar investment is aimed at boosting the company’s global portfolio with more...
Bakery
GoodMills Innovation targets artisan bakers with wholemeal spelt concentrate launch
GoodMills Innovation has unveiled Snow Spelt, a finely ground wholemeal spelt concentrate that offers a lighter color, milder flavor, and finer texture, while retaining wholemeal’s nutritional benefits. The solution is...
Bakery
Bridor strikes largest-ever deal with €600M Panamar acquisition, targets frozen bakery dominance
Groupe Le Duff’s bakery subsidiary Bridor has signed a purchase agreement to acquire Spanish frozen bakery group Panamar in a deal the French company calls its largest acquisition to date, as it pushes to become one of the...
