Volume
Whipping the right amount of air into the cake is fundamental to getting the right volume in the baked cake. A cake gel in form of an emulsifier improves the batter whipping properties for a high-volume cake.
Texture
The cake gels have structure adding benefits and give a soft light texture. The final cake will have a fine and regular crumb structure and a nice even surface.
Stability
By stabilising the batter during baking and the baked cake during cooling, a more reliable baking process can be achieved. This ensures a consistent quality and simply works as an insurance to obtain the same delicious result time after time.
Arogel by application
The alpha-gel emulsifiers can be used in a variety of applications.
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Sponge cake -
Swiss roll -
Muffins -
Pound cake -
Layer cake -
Cup cake -
Madeira cake -
Jaffa cake -
Icing
Why choose an alpha-gel instead of a powder?
Monoglycerides are the most commonly used emulsifier throughout the bakery industry. When properly formulated, they form an alpha-gel, which has proven to be the most efficient emulsifier solution in cake production.
Easier to mix
Easier to mix into a batter as opposed to a powder emulsifier, which may be inactive and not disperse properly.
Faster whipping time
Instantly interacts with other ingredients and reduces the whipping time with 50%. Also saves time by enabling the all-in-method.
Top performance
Secures a fine distribution of ingredients and air bubbles. It is the most efficient form of monoglyceride-based emulsifiers for cake production.
Cost efficient
Low dosage of 0,5% – 2% gives a low cost-in-use. Less rejects and stops on your production line thanks to a more reliable baking process.
How to use
Allows the all-in method, which means dry and liquid ingredients can be added at the same time. One notable modification of this method is to dissolve the sugar first in some of the liquid before mixing in the other ingredients. For some recipes it has shown improved aeration, so that the baking powder quantity can be reduced or the liquid be increased.
What is your philosophy on sustainable baking?
Aromatic emulsifiers are made from natural ingredients, such as vegetable fats, glycerol and organic acids. We believe in sustainable baking and give you the option of choosing RSPO certified emulsifiers.
For palm sensitive markets there is also a palm free option available. Jilk PF is newly launched as one of the first palm free alpha-gel emulsifiers on the market.
Five fast facts
Gives freshness
Extends freshness by retarding moisture loss and inhibiting staling.
Warm climates
Designed for warm climates. Of pure vegetable origin and contains no alcohol.
Pumpable
Pump directly into the production process.
Eliminate trans-fat
Has a supportive role in trans-fat elimination.
Ice cream
Can successfully be applied also in ice cream.
From the range
Colco
Premium all-round alpha-gel emulsifier for outstanding volume, stability and production reliability. The most concentrated cake gel in the range obtaining excellent result also from low dosage.
- Applications
- Sponge cake Pound cake
- Muffins Swiss roll
- Layer cake Jaffa cake
- Dosage
- 10-20g/kg on total weight
- Package
- 10 kg 30 kg
Jilk
Versatile alpha-gel emulsifier favourable for small-scale bakers, due to convenient package size and high tolerance to frequent handling. Improves volume, stability and secures an efficient baking process.
- Applications
- Sponge cake Pound cake
- Muffins Swiss roll
- Layer cake Ice cream
- Dosage
- 30 g/kg on total weight
- Package
- 5 kg 10 kg
Jilk 60
Highly efficient all-purpose first-class alpha-gel emulsifier produced in accordance with Halal standard. Adds excellent volume, freshness and stability. Particularly tolerant to warm climate.
- Applications
- Sponge cake Pound cake
- Swiss roll Muffins
- Layer cake Jaffa cake
- Dosage
- 15-20 g/kg on total weight
- Package
- 11 kg 32 kg
Colco Swiss
Tailor-made alpha-gel emulsifier for industrial production of Swiss rolls and sponges. Provides a very fine crumb structure that prevents the filling to migrate with the sponge. Also prevents a sticky cake surface and provides a flexible rolling.
- Applications
- Swiss roll Sponge cake
- Dosage
- 8-18 g/kg on total weight
- Package
- 9 kg
Coba
Alpha-gel emulsifier giving biscuits and cookies a more tender eating structure. Also used for soft cakes rich in fat for extra fine texture. Makes the dough/batter more tolerant to demanding processing and frequent handling.
- Applications
- Pound cake Muffins
- Biscuits Cookies
- Dosage
- 30 g/kg on total weight
- Package
- 28 kg
Aroplus
Pumpable alpha-gel emulsifier particularly strong in cake production using flour with a low protein content. Improves volume, freshness and secures a more consistent cake quality.
- Applications
- Sponge cake Pound cake
- Muffins Swiss roll
- Layer cake Jaffa cake
- Dosage
- 10-20 g/kg on total weight
- Package
- 5 kg 10 kg
- 900 kg
Arosoft Alpha
Alpha-gel emulsifier intended for hamburger buns and similar products. Helps to keep the shape of the bread, gives a whiter crumb and maintains the freshness. Makes the dough pliable and improves volume and resilience.
- Applications
- White bread Hamburger buns
- Rye bread
- Dosage
- 0,7-1,2% of flour weight
- Package
- 29 kg