contentWorks™

An unrelenting development effort has turned a Palsgaard emulsifier system into a powerful four-way product adjustment tool

Creating a spread with a fat content as low as 10% by overcoming seven common production difficulties

Even the best of today’s microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for.

Palsgaard has examined how crystallizers can step in to fill the production performance gap left by slowly crystallizing, trans fatty acid-free margarines.

Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for.

Changing your recipe to reduce salt, remove allergens or balance shifts between lecithin types?

Palsgaard has created a gluten-free, powdered retail formulation for Devil’s food cake so good that it is turning commonly accepted ideas about dry, boring gluten-free cakes to shame.

The bad old days of margarine whose production quality was difficult to control are over,

Palsgaard’s application specialists spend up to 150 days a year travelling the world to help the ingredient manufacturer’s industrial bakery customers meet a wide range of challenges.

If there were ever a competitive sport for margarines, puff pastry margarines would be the elite athletes