Page 18 - ameft-journal-2022-1

FOCUS: BAKERY
Palsgaard: How to create better-for-you cake mixes
TECHNICAL ARTICLE
There is growing demand for better-for-you cake mixes for home bakers. In our latest “how-to” feature, we in- troduce four new recipe concepts that demonstrate how Palsgaard’s emulsifiers can help cake mix manufacturers re- place margarine with healthier liquid oils.
(Source: Palsgaard)
Using a strong cake emulsifier like Emulpals® 115 to create a good emulsion and nice crumb structure – and Palsgaard® OilBinder 01 to entrap the remaining free oil, will cre- ate a cake with the same properties but with a considerable decrease in saturated fats – in other word a delicious better-for-you cake.
18 AMEFT 1 2022
The rise of better-for-you cakes
Across the food industry manufacturers are adapting to the growing demand for healthier options, and the cake category, including mixes for home bakers, is no exception. Browse the cake mixes on offer at your local supermarket and you’ll come across plenty of products promising to meet a wide range of health needs.
“It’s been important in cakes for a long time, but bet- ter-for-you can mean more than one thing,” says Rikke Bloch, Senior Application Specialist at Palsgaard. “Over the years, we’ve seen gluten-free, we’ve seen lean- label, we’ve seen reduced sugar, we’ve seen low fat. Then the vegan and plant-based trends came along”, she added.
The picture also varies by global region, she says: “In Europe in particular, there’s a big focus on healthier cake mixes. The US is moving more slowly, but better-for-you is becoming more important there as well. So we always have our eyes on what’s happening in the market, listening to what our customers are telling us, and trying to help them create cake mix products that will appeal to health-focused consumers.”
(Source: Pixabay)
www.ameft.com