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FOCUS: BAKERY (Source: Palsgaard)
lack structure, and preparation can involve a complex series of steps (often both butter and chocolate must be melted, and other ingredients incorporated with a hand mixer.)
Palsgaard’s final concept is a super-moist chocolate cake. Unlike the traditional mud cake on which it is based, it con- tains oil rather than butter, and cocoa instead of chocolate, and can be mixed using the simple all-in-one method. The resulting fluffy cake tastes amazing and offers good texture, structure and mouthfeel. Rikke says, “We used a standard Danish recipe. But we created our own version, just without the large amount of saturated fat or the cholesterol. The inclusion of Emulpals® in the mix also allows home bakers to make the cake in one simple step.”
Going a step further for customers – Palsgaard Application Centres
(Source: Palsgaard)
Packaging example for a reduced-fat easy-bake chocolate mud cake mix with Emulpals® 115 and Palsgaard® OilBinder 01
All the concepts include packaging, nutritional informa- tion, and images of the cakes they can be used to create. “We wanted to go a step further for our customers, so they can see what’s possible,” Rikke says.
It’s an example of Palsgaard’s commitment to going the extra mile. “Our main focus is on volume, crumb structure, and the uniformity of the cake. But over the years custom- ers have said ‘Can we put cream in this cake?’ Or ‘Why don’t we have some flavours in it?’, so now we try to help them take the appearance and taste of the final cake to the next level too”, Rikke said.
Palsgaard’s global application centres support customers in a range of ways, solving technical problems, and helping them bring products to market. Unsurprisingly, the manner in which they do so has changed in the last year and a half, but Rikke says the pandemic has brought some unexpected benefits: “Before Coronavirus, customers would sometimes come to us in Denmark, or we would go to them. We can’t do that now, but we still have meetings with colleagues and customers around the world – it’s just that it’s via video- conferencing. And in fact, now they’re much quicker to get in touch. They know they can have a call on Teams, for example, straight away, whereas in the past, it might have
Packaging example for an olive oil cake variations mix made with Emulpals® 115 and Palsgaard® OilBinder 01.
Concept 3: Easy-bake almond shortcrust pie mix
Palsgaard’s third concept features another ingredient with an impressive range of health benefits. Almonds are believed to boost energy, improve memory, offer anti-age- ing benefits, improve digestion and promote bone health.
The recipe also overcomes many of the difficulties com- monly associated with making pies at home. Bakers just need to put all the liquid ingredients into a bowl before adding the dry ones and stirring the resulting batter for two minutes. The dough can hold a range of different filling types, like fruit and jam, and delivers good crumb structure and mouthfeel. Rikke says, “It’s very difficult to make a pie at home. This concept shows how better-for-you mixes can help consumers create something that tastes as good as a pie from a bakery. It’s very easy.”
(Source: Palsgaard)
Packaging example for an Easy-bake almond shortcrust pie mix with Emulpals® 115 and Palsgaard® OilBinder 01
Concept 4: Reduced-fat chocolate mud cake mix
Chocolate cakes are a familiar favourite, but can be a source of headaches for home bakers. They are often crumbly and
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