Videos: Great cakes with easy cake gels

Bakery application specialist Casper Høy Simonsen demonstrates how to make a cake gel – and explains why cake gels are ideal for producing moist, high-volume cakes.

Download our cake gel technical memorandum to learn more.

Great cakes with easy cake gels

How to make a cake gel

Cake gels make a great cake

Growth Markets

Sweet bakes stay great with less sugar

Is it possible to cut the sugar in a favorite cake or cookie without cutting down on indulgence? Our test concepts produce promising results.

In love with sweet bakes

Sweet baked goods are as popular as ever in key growth markets. But what do consumers choose and when – and are habits changing?

Bakery fillings shaped to local tastes

Consumer preferences will make or break a new bakery product. We explore which bakery fillings are likely to work best in Egypt, Saudi Arabia and South Africa.

A simpler route to the finest soft croissants

Producing a premium croissant with a four-week shelf life is a demanding task. We tested whether an ingredient blend could make it easier for medium-sized bakeries in the Middle East.

Fast food burgers are up and coming in Africa

At Nutrition & Biosciences, we follow the latest market trends from our base in South Africa. As the burger buns for fast food outlets are locally produced, one of our recent projects has looked into the development of a functional ingredient package that is specially adapted to regional conditions.

Pakistan adds more life to affordable flatbreads

Flatbreads remain the dominant bread product in Pakistan mainly because of their affordability. Traditionally, they are made in the morning for consumption during the day.

Baguette size is crucial to the crust

Crispy baguettes are relatively new to the bakery markets of the Middle East and Africa, where consumers have a growing taste for Western-style products. One issue that local industrial bakers may struggle with is how to get the right volume.

Healthy baking with the right fibers

At Nutrition & Biosciences, we’ve invested a lot of research in developing ways to add fiber to bakery products without altering their soft, white characteristics - you can read about that in a previous issue of Bakery Performance.

Are you profiting from cake gels yet?

If the answer is no and you’d like to learn more about opportunities with cake gels, you’re welcome to download our cake gel technical memo. You’ll find the latest knowledge and trial results from our bakery specialists.

New influences on the staple bread diet

Consumers in the Middle East and Africa eat more bread than anywhere else in the world, says Pinar Hosafci from Euromonitor International. The bread they eat also stands out as the cheapest.

Everyday flatbreads made to last longer

From our work with tortillas, we have quite some experience in this area. Our tailored blend of emulsifiers, enzymes and encapsulated acid can maintain the softness and flexibility of tortillas for up to nine months.

Same Good Buns At Every Burger Bar

At Nutrition & Biosciences, we have experienced that the rise of fast food chains in Middle East and Africa has brought more and more enquiries about possible solutions.

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Videos: Great cakes with easy cake gels

Great cakes with easy cake gels

How to make a cake gel

Cake gels make a great cake

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