Palsgaard A/S

At Gulfood Manufacturing next week? Ask us what your cake gel really costs you. At stand C6-4 our specialists will show how Palsgaard® PowderGel 6800 – a concentrated powder that replaces cake gel 1:1 – reduces what you pay to transport, store and handle. Book a meeting before the show.

Changing cake gel usually means reformulating, re-running trials and re-validating the line. This switch doesn’t. Mix Palsgaard® PowderGel 6800 with water – one part powder to three parts water, no heating – and it replaces your current cake gel 1:1. You keep the cake volume, fine crumb and structure you expect, with more stable aeration. Want to test it in your own recipe? Our bakery specialists will help you set up the trial.

Visiting Gulfood Manufacturing in Dubai, 3–5 November? Bring your cake gel questions to stand C6-4. Our bakery specialists will show you Palsgaard® PowderGel 6800 – the next generation of cake gel, in powder form. It replaces your existing cake gel 1:1, with no major reformulation or process change, and you no longer ship and store the water in your gel. Book a meeting with our team before the show.

The price per kilo of your cake gel is only part of what it costs you. Transport, storage, handling and product left in the container all add to your cost-in-use. Palsgaard® PowderGel 6800 is a concentrated powder, so you ship and store less and waste less – and still get the cake volume, fine crumb and structure you expect. Share your current set-up with our specialists and get a cost-in-use comparison for your own recipe.

Powder or gel? With Palsgaard® PowderGel 6800, your process decides. Dose it straight into the batter as a powder, or mix one part powder with three parts water to make a gel – no heating step. Either way, you get the cake volume, fine crumb and structure you expect. Our bakery specialists can help you choose the right set-up for your line.

Chunks, sauces and layers. Can your ice cream base handle them?🤔 Multi-sensory indulgence opens up exciting possibilities — and greater demands on your base. Combining contrasting textures requires reliable processability, consistent quality and the eating experience consumers expect throughout shelf life. With more than 60 years of experience in ice cream, Palsgaard helps manufacturers tackle these challenges. Explore why a stable base is essential to bringing your next innovation to life.