bake - September/October 2022 - 52

TIME SAVING TIPS
POWDERED EMULSIFIERS
Palsgaard showcased the power of its
whipping-active emulsifiers to reduce the
egg content of cake recipes - allowing
significant cost reductions. Earlier this year,
wholesale egg prices in the US reached
their second highest level ever, and with
eggs accounting for as much as 30% of cake
recipes, industrial bakers have been hit
particularly hard. Solving this problem was
the focus of a Palsgaard knowledge-sharing
session at the International Baking Industry
Expo.
The amount of egg needed in a cake recipe
depends largely on the choice of emulsifier.
Traditional cake hydrates or gels, which
are typically based on monoglycerides, can
perform poorly on stability, meaning that
more egg is needed.
Palsgaard® SA, a series of powdered
emulsifiers for baking, overcomes this challenge.
Based on polyglycerol esters (PGEs)
of fatty acids, it offers many functional
properties, allowing egg content to be cut
by an average of 20%. This translates to a
typical cost reduction of around 5%.
Other Palsgaard knowledge sharing sessions
at IBIE showcased the performance
benefits of its whipping-active emulsifiers,
which also include the Emulpals® series for
cake premixes. Visitors were shown how
the ingredients can help achieve the perfect
shape, volume and crumb structure in
cakes, as well as simplifying production and
accelerating output.
Emulpals® and Palsgaard® SA are plantbased,
sustainably sourced and produced in
CO2-neutral factories. They can also be used
to create better-for-you cakes because they
are free from trans fats and allow a shift from
saturated to unsaturated oils.
" We've got decades of experience in the use
of emulsifiers in baking - and we love sharing
our knowledge, " says Sheila Rice, business
development manager at Palsgaard. " The
beautiful thing about our whipping-active
emulsifiers is that they solve such a wide range
of challenges in cake production. There are so
many performance benefits too. "
INSPECTION
SOLUTIONS
Featured at the IBIE expo, SENSURE
showcased its vision inspection solutions
(STARGATE series), which use high-speed
non-contact imaging cameras and/or profilometer
lasers to quantify a wide range of
product quality parameters (shape, size,
color, height, topping coverage, volume,
etc.) at high speed (up to 200 products per
second). All solutions provide continuous
and quantitative data which can be used to
identify process issues and create a library
of information for analysis.
The SENSURE vision inspection systems
allow producers to automate the process
for the quality control of bakery products
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2022
THE HALLOWEEN ISSUE
with the rejection of the non-compliant ones
and, thanks to an analysis of the information
detected, lead to an increase in the productivity
and efficiency of the line.
The core of the STARGATE family of
products is the SENSURE SYNAPSE software,
with thanks to artificial intelligence
and self-learning, which guarantees the best
quality control for bakery products such as
cakes and confectionery products.
Artificial intelligence makes up the core
of the system and enables it to perform
various functions such as the automatic
selection of the features to be controlled in
the products, and the optimization of the
tolerances for controlled measurements.
PALSGAARD, SENSURE
bake - September/October 2022

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