Cover Story
is obviously working as the company has been growing on average 12% a year since 1997 and it recently won yet another award for its long standing contribution to the local community surrounding the emulsifier factory in Denmark. Palsgaard received the award from the Danish liberal party, the largest political party in Denmark. Troels Lund Poulsen, MP for the liberal party and former minister for the environment, explains, “For more than a century Palsgaard has been a pioneer in CSR, and at the same time its management has prioritised the welfare of its employees and its surrounding community.”
Bakery considerations
Environmental considerations, increased product quality and cost-efficiency are also very important for bakery manufacturers. They have to adapt to sweeping changes in the market with consumers demanding traceability through the production chain as well as improved products. Palsgaard recognises that easy preparation, consistent performance and trustworthy declarations are of paramount importance to the bakery industry. The company’s wide range of cake emulsifiers gives the superior tolerance required to meet these many challenges.
kennedysconfection.com
Mogensen explains, “We have several global strong market positions with our Emulpals products – cake emulsifiers for cake mixes – and the SA products for the cake industry. We are also well known for creating tailor-made products for our customers and a large proportion of our portfolio are customer-specific. We also work closely with equipment manufacturers to ensure the best possible outcome for our clients.” More than 30 years of experience in handling cake emulsifiers has made Palsgaard experts in this specialised field. The company understands that convenience, fast aeration, uniform performance, stable production and stability in the end product are all key factors. Its range of activated, extruded cake emulsifiers will meet these demands and can replace and improve the performance of gels, dispersions, shortenings and other traditional cake emulsifiers. This also has the benefit of being able to limit the amount of different emulsifiers in the products and hence shorten the list of ingredients on the product declaration. Within production of cake mixes, specialised work is done on whipping performance, stability, tolerance to other ingredients as well as recipe balance, individual ingredients and the production methods. In addition
to its pilot plants in the cake mix and industrial cake fields, the company has similar facilities in a number of other areas such as chocolate and compound, margarines, shortenings, fine foods, ice cream and dairy. This gives Palsgaard an advantage when dealing with more advanced products where cakes are combined with, for instance, a chocolate coating or fillings. Palsgaard is aware of the variations among its many international clients.
Jakob Thøisen - Palsgaard CEO Kennedy’s Confection September 2012 13
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