Palsgaard has announced it will share its expertise with food manufacturers at FIE.
The company will be at booth #6P14, where it will showcase a number of its emulsifiers and emulsifier/stabiliser blends, each custom designed for use within cake mixes, chocolate, dairy, ice cream, mayonnaise, dressings and margarine.
Palsgaard will present new ideas for finished products based on their emulsifiers.
Try Palsgaard’s recipe for a sugar and gluten-free Devil’s Food Cake
Cake mix and retail mix manufactures can benefit from Palsgaard as the company will share its latest inspirational recipe developed by their expert bakery application technologists.
It is a recipe for a Devil’s Food Cake that is both gluten and sugar free, super moist and delicious. Replacing sugar as well as gluten is no easy feat as both ingredients have functional properties in a cake – gluten offers stability and sugar mouth-feel and sweetness.
Palsgaard’s bakery and confectionery product and application manager Arne Pedersen said: "This doesn’t mean that it can’t be done, but it requires serious development efforts and a good emulsifier to start with, to develop a cake that is every bit as moist and tasty as the original, if not more so.
"The finished cake has a very low carbohydrate content of only 25g per 100g, compared to the 40g – 50g of carbohydrates usually found in this type of cake, and has a very low content of saturated fats and no trans-fats at all, so we’re looking forward to sharing this recipe and the possibilities it offers with our customers."
