Emulsifiers play an important role across the food industry and are used widely in the bakery ingredients industry, allowing for a homogenous distribution of oil and water in the product, to achieve consistent blends, batch after batch. Bakels manufacture a range of emulsifiers which offer benefits to a range of different sized customers, with a variety of process requirements. Basic emulsifier systems reduce the impact of natural variability in other ingredients such as egg and flour. The range includes quality brands such as Bacom, an emulsifier blend designed for shelf-life extension and softness in morning goods and suitable for baking powder-based products, irrespective of fat content. Another bakers’ favourite is Ovalett, a vegetable-based cake/alpha gel emulsifier paste for confectionery bakeware, promoting consistency in quality and stability of batters. Nord Bakels in Sweden is our Centre of Competence for sponge emulsifiers.