Shelf-life in cake

Hi everyone, I'm developing a recipe for a cake with aw similar to a brownie, aiming to a shelf life of approximately 6 months in ambient temperature. For achi…

1. Food R&D Emeritus reply

   The principle here is reduction of Aw.. Replace part of your sugar with inverts sugar at 80 Brix solids or HFCS 55 or higher, fructose content and Add glycerin up to 3 to 5% and c…

2. Georgioure reply

   Thanks a lot Roy, I appreciate the advice. Does sorbic acid needs to necessarily be sprayed after baking, or can it also be added before the mix is baked? Do you believe the exclu…

3. Food R&D Emeritus reply

   Sorbic acid is not so water soluble compared to its salts like potassium sorbate which is the most soluble and hence more effective as added preservatives in cake batter ,or cooki…

4. Georgioure reply

   Excellent, thanks a lot. Therefore, potassium sorbate can be used instead of its acid form, and be added to the batter before baking, correct? Another question is why do you sugge…

5. Food R&D Emeritus reply

   Syrups containing fructose content had l more effective Aw lowering effect than pure sucrose..So invert syrups and higher fructose content HFCS is efficient. In fact its much bett…

6. Georgioure reply

   I see. Thanks very much.

7. Tulsi Khanal reply

   I hope you are well aware about the effect of hygiene and sanitation on the shelf life.