Palsgaard says it is the process of installing a margarine pilot plant at its facilities in Singapore, which will be operational by March 2014.
“With this new pilot plant we will be able to offer the same service to margarine manufactures in Asia as we are currently doing in Europe and the Americas and help them test and develop innovative margarine and shortening products e.g. a low-fat puff pastry margarine with only 35% fat or low-fat spreads with only 10% fat or high-ratio shortenings,” said Haydee Carlos, MD of Palsgaard Asia-Pacific.
The facility will have two tube chillers and two pin machines with a capacity of 60kg of margarine per hour.
The set-up of the plant makes it possible for Palsgaard’s application technologists to simulate the customer’s production equipment, regardless of the type of margarine produced, be it liquid or brick margarine for household use or professional margarines.
With the pilot plant and Palsgaard’s emulsifiers, the company says it will be able to help customers create new recipes for various types of margarine, which meets customer demands and even tailor them to the customer’s setup.
“Making a successful margarine depends not only on the qualities of the emulsifier and the raw materials but equally on the production process and the order in which the ingredients are added,” said Carlos.
“This is why it’s so important for us to have the pilot plant – this way we can fully understand our customer’s setup and provide him with the best possible advice on how to optimize his production processes.”
In addition to the new margarine pilot plant, Palsgaard Singapore has a bakery application laboratory with an electric dough roller machine for puff pastry, which allows the company to test the effect of its margarine emulsifiers in their final application.
