For calculating the shelf life in cake. We as a baker could learn a lot from an ice maker… In ice the freezing point depression is being
used to make ice more stable, soft and prevent harder crystals being there.
They use a technique in which they express ingredients. They use in relation to
the same effect sugar has in water towards freezing point depression. With this
same technique we can look at bakery ingredients; if we can determine (either
empirical or by chemistry calculations) their effect, their use in our
formulations we can try to predict the Equilibrium of Relative Humidity in our
Cake, also known as ERH or Aw (wateractivity). There used to be software in the
market for this, called ERH-Calc.
If the wateractivity is known and the pH
there is some empirical data available what would be the expected shelf life in
certain storage conditions. When adding then preservatives and special
packaging mould free shelf life can be extended massively compared to without:
Products that would last days can be brought to several weeks by just this.
When combing the knowledge and balancing
the formulations the shelf life can be extended by lowering Aw, pH with some
addititives and packaging. Of course this will always have a trade-off in taste
and texture compared to the soft and tender foam or pound cake we started off
What are the differences between the kind of cakes. Such as Sponge cake, Pound cake and Muffin. Do they need a different approach in the baking proces...
Additives in cake. With the arrival of additives for cake almost everyone can now make cake. Emulsifiers help to make that air is stabilised and Leave...
For the basics of cake, before the time of emulsifiers and leavening agents. The natural ingredients had to be used in such a way that they were in th...
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