Palsgaard SE 8102 egg-replacer for vegan cake mixes
Product description
Palsgaard® SE 8102 is a functional ingredient blend made from soy protein, wheat protein, vegetable fibre, xanthan gum (E412), and guar gum (E415). Palsgaard® SE 8102 is developed for use in cakes as a complete or partial replacement of eggs. Optimal functionality is obtained when used together with Palsgaard’s cake whipping emulsifiers in the Emulpals® range.
When used together with Palsgaard’s cake whipping emulsifiers in the Emulpals® range Palsgaard® SE 8102 replaces eggs in sponge cakes and stirred cakes resulting in cakes with good volume, a homogeneous cake structure and a moist texture.
With Palsgaard® SE 8102 in the mix and a bit of start-up technical support from Palsgaard's global bakery applications team, you’ll be producing quality vegan or egg-less cakes in no time.
Read more
When used together with Palsgaard’s cake whipping emulsifiers in the Emulpals® range Palsgaard® SE 8102 replaces eggs in sponge cakes and stirred cakes resulting in cakes with good volume, a homogeneous cake structure and a moist texture.
With Palsgaard® SE 8102 in the mix and a bit of start-up technical support from Palsgaard's global bakery applications team, you’ll be producing quality vegan or egg-less cakes in no time.
Specifications
| Categories | Egg Replacement; Emulsifiers / Lecithins |
|---|---|
| Sales markets | Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America |
| Supplied from | Denmark |
| Product Applications | Bakery |
| Product Certifications | Halal; Kosher; Sustainable Seafood |
Palsgaard SE 8102 egg-replacer for vegan cake mixes
