Time to crack the high egg-prices?
Palsgaard® SA is a highly sophisticated emulsifier in powder form that offers industrial bakers countless benefits, including the possibility to reduce egg-content by an average of 20%. This translates to a typical total recipe cost reduction of around 5%.
Based on polyglycerol esters (PGEs) of fatty acids, Palsgaard® SA offers many functional advantages over cake gels made from monoglycerides, including lower production costs and more consistent cake quality.
At Palsgaard, we’ll do more than supply you with the right emulsifiers. In our global application centres, we have experts ready to help with any adjustments you might need to make to your recipe.
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How to make egg-reduction a piece of cake_short version from Palsgaard (mds) on Vimeo.
