Cake making looks simple, but sometimes we can't obtain the inner side view or volume we want. With simple ingredients in the kitchen, eggs, flour, sugar, and fat can be enough, but in industrial production, we need more technology. Each cake produced must have the same volume and internal cross-sectional view. So we need to add a component to the formulation to prevent any errors: cake emulsifiers.

Eggs are often not used in industrial cake production. Eggs are an expensive raw material that is not practical to use. For this reason, the producers are using activated emulsifiers like PGE (polyglycerol esters), E475 or E471 (mono and diglycerides). These activated ingredients increase the retention, homogeneous distribution, and shelf life of the cakes. Because when the air moves away from the structure, we see hard crusts or collapses in volume on the cake surface. Just like stale bread, the cake has hardening and crumbling problems after cutting.

In addition to these, emulsifiers are also beneficial in the production process. For example, it reduces the mixing time for aeration, increases the stability of the batter used, and prevents fat from reaching the surface. This is an important advantage since shortening any step in a process will result in energy and money savings for the manufacturer.

Activated emulsifiers give the elasticity that is required to prevent fracture in products like tortillas, Swiss rolls, etc.

Of course, you cannot achieve all these advantages by using emulsifiers individually or by mixing them in specific proportions. This is because special production is required to activate one or two correctly combined emulsifiers.

You can contact us for more information about these emulsifiers, specially developed for cake applications.