Palsgaard showcases powdered whipping-active cake emulsifiers at IBIE Palsgaard will highlight the benefits of its powdered whipping-active cake emulsifiers at the International Baking Industry Expo (IBIE). Many US cake premix manufacturers currently use shortening as a carrier for emulsifiers, while cake gels are a common choice in long-shelf-life cakes. Exhibiting at IBIE, Palsgaard will demonstrate why its range of powdered… Read more »
The spring cake season can come out of nowhere. The madness of the winter holiday season subsides and is followed, in many regions, by a cold spell that drive shoppers in doors with no reason to purchase cakes. And then, as suddenly as the trees begin to bloom, the rush is on for graduation parties, Mother’s Day, Easter, first communions… Read more »
FC Barçelona’s epic comeback against Paris Saint Germain in European football’s Champions League last March is among the inspiration for ‘Mona de Pascua’ or Easter cake in one of Barcelona’s most emblematic pastry shops, Foix de Sarriá.
In the UK, Patisserie Valerie has this week launched a new gluten-free range of cakes and biscuits, following a rise in demand for free-from products.
United Biscuits (UBUK), manufacturer of biscuits and cakes, is demonstrating its commitment to supporting charities close to its business by announcing a new partnership for McVitie’s Penguin with the Zoological Society of London (ZSL).
Puratos Deli Cheesecake is the perfect convenient cheesecakecake ingredient. It can be used straight from the packaging and has a six-month shelf life in closed packaging at ambient
storage. The product is sold in buckets of 5 or 12 kilograms. It is also available in larger packaging for industrial use. The product can be pumped straight from the container into the
cake form. The cake base can either be whipped to give it an aerated structure or can be used on its own on a crust. DeliCheesecake is suitable for any industrial oven. The result is a
perfect cake with no loss in volume and no cracking.
Tate & Lyle is launching a new modified corn starch for bakery and pastry creams and custards, which is claimed to deliver both cuttability and good mouthfeel.