Emulpals 110 from Palsgaard ensures consistent baking and quality texture in cakes prepared from mixes in a home microwave. The all-around emulsifier works in a variety of cake products where all the ingredients are added at once. Microwave chocolate cake poses a particularly difficult application because it contains cocoa powder and dried whole egg powder and requires aeration to produce a light-textured finished result. Also helping increase cake ­softness in this application is the company’s DMG 5611. It disperses readily in cold water and when mixes are prepared at ambient temperatures.
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