Palsgaard assists cake manufacturers in cracking high egg prices
Eggs can account for up to 30% of cake recipes.
Palsgaard will be showcasing the power of its whipping-active emulsifiers to reduce the egg content of cake recipes, which allow significant cost reductions, at this year's IBIE.
Earlier this year, wholesale egg prices in the U.S. 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 will be the focus of a Palsgaard knowledge-sharing session at the International Baking Industry Expo (IBIE), September 18–21 in Las Vegas.