Morris Plains, N.J. – Palsgaard A/S has developed special cake mixes that can be “baked” in a microwave and with a combination of special cake emulsifiers come out as firm or as soft as consumers would like.
The cake mixes were developed specifically for use in microwave ovens and require just two additional pieces of equipment – a fork for stirring and a mug for moulding the final product.
The company says consistent baking and quality texture of varying firmness are ensured by a special combination of activated cake emulsifiers in the mixes: Emulpals 110 all-vegetable cake emulsifier and Palsgaard DMG 5611 distilled mono- and diglycerides based on vegetable fatty acids.
Emulpals 110 is an all-round emulsifier that can be applied in a variety of cake products where all the ingredients can be added at once. It helps provide very stable performance, an exceptionally long shelf life, and a high tolerance to other ingredients in the batter. Due to its all-round properties and high degree of tolerance, Emulpals 110 is especially suitable for use in more demanding applications, such as the microwave chocolate cake mix, which contains cocoa powder and dried whole egg powder. In addition, it will provide the aeration required in a lighter-textured cake.
Also helping to increase the softness, as well as elasticity, of the microwave cake mixes is Palsgaard DMG 5611, a spray-cooled product with a medium-fine particle size. The particle size, combined with the composition of its mixture of saturated and unsaturated fatty acids, gives Palsgaard DMG 5611 excellent cold-dispersible properties that help ensure optimal cake softness and elasticity. In addition, Palsgaard DMG 5611 is especially useful when the mixing process takes place at ambient temperatures, as is the case with the microwave cake mixes.