Cake emulsifiers are vital ingredients in cakes due to the complicated interaction between eggs, flour, sugar, milk powder, oil, cocoa and other ingredients. Often, several cake emulsifiers are used to create the desired variety of cakes, which makes production more complicated due to the handling of multiple ingredients and results in a long list of ingredients on the label. Palsgaard decided to see if it was possible to create a single cake emulsifier able to meet these challenges. The result: Emulpals 110.

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