2018 China Baking Show: Pascal introduces emulsified products for the baking industry.

Pascal is a global supplier and manufacturer of emulsions and stabilizers based in Denmark. At this exhibition, Pascal will showcase a range of high-quality inventions that provide new and powerful features for a wide range of food ingredient applications. Visitors are invited to come to the 2018 China Baking Show (Shanghai, May 9-May 12) to get a closer look at these inventions. Pascal Booth: Shanghai New International Expo Center, E6D63.statistics show that the total global consumption of food emulsified agents has exceeded 350,000 tons per year. The rich choice of food also makes consumers more and more expected of the taste, texture and shape of the product. Therefore, modern baked goods require high-quality emulsions for optimal taste and appearance.this demand drives suppliers to innovate. As a leading inventor of new emulsions, Pascal established the Shanghai Application Center in September 2017. These complete laboratory equipment ensures continuous improvements in food ingredients technology, product quality and manufacturing sustainability. Pascal's 2018 China Baking Show highlights the latest baking applications, as well as cream and baking grease applications. In particular, the Palsgaard ®SA and Emulpals® series of powder-activated emulsions for the baking industry and the Palsgaard®DMG series for baking applications will further increase the variety of Pascal baking emulsions and their use in the Chinese baking market.make healthy and perfect cake with a simple emulsifying formula Emulpals®116 can be considered the ideal emulsifying agent for cake ready mix powder. Its excellent tolerance to ingredients, temperature and time of day greatly ensures its stable performance to meet market demand. Emulpals ® 116 is also suitable for vegetarian and gluten- and sugar-free formulations, simplifying the product formulation development process.demand for healthy industrial cake products is growing. As a versatile active industrial cake emulsifyer, the Palsgaard ® SA6610 can be used to produce sugar-free, low-fat inflatable and non-inflatable cakes. In addition, it contains only one active emulsifying agent and one food ingredient, making it popular with cake makers for high quality, low cost and safety..Emulpals ® 116 and Palsgaard ® SA 6610 have many advantages. Both are high-performance emulsions, which are optimized to enable their powerful emulsification in cake systems. They are fully active during the highly complex extrusion process, where the emulsified agent is attached to the outer surface of the starch particles, creating a very large surface area. In fact, a box of 15 kg of active emulsified agents has a surface area of four to five football courts. This allows the effect to appear quickly, quickly absorbing and combining air into the cake batter, increasing its stability, improving the quality of the cake and extending its shelf life.manufacturers also face challenges in maintaining the shape and texture of baked goods. Consumers are not only concerned about healthy food ingredients, but also pay great attention to the texture and aesthetics of the final product they buy. Palsgaard ® DMG5611 offers excellent cold water dispersion. Its dispersion ensures optimum functionality, e.g. by binding to starch and delaying starch aging for optimal preservation. At the same time, this feature can increase the softness and elasticity of baked goods, improve the absorption capacity.advantages of powdered emulsions Powder emulsions are also easier to disperse in mixtures than other forms, especially for quantitative feeding. In cake ready-mix powder, ingredients do not need to be added in a specific order and can be used more reliably once.compared to traditional processes, the Palsgaard ® SA 6610 simplifies the production of industrial cakes and improves safety. Emulsifying agents do not require pre-reheating or pre-treatment. It can also be added directly to the cake batter in fully automated production, resulting in cost savings by simplifying production with minimal manual operation, more accurate feeding and more consistent performance, eliminating the waste of emulsions and cakes.higher demands for moreand the sustainable invention of perfect, high-quality emulsified agents remains Pascal's focus in 2018. Pascal has comprehensive quality control of raw materials and finished products to ensure safe use in the market, and all Pascal plants are ISO 22000 and FSSC 22000 certified to comply with
fhost safety
regulations and standards worldwide and in China.visitors to the booth will be invited to see Pascal's new technologies and inventions in various fields, including: Emulpals ® SA for baking and margarine emulsifying for baking ®13 88), as well as cake oil (Palsgaard® DMG 5630, Palsgaard®PGE 1009 and Palsgaard ®PGMS 2202). Each product is custom designed for each specific application and offers a range of benefits for food production.
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