Hello good day
I have a question about what is the ingredient used to enhance cakes in general and specially millet flour cakes
The desired texture is to be moist and stable not crumbly and has crusts
The shelf life wanted is 3 months
Basic recipe ingredients without additives and percentage
300 g millet flour
150 g white sugar
150 g milk powder
200 g water
150 g sunflower oil
1 whole egg
10 g baking powder
10 g vanilla sugar
However this is a homemade recipe ingredients what approach to make it a professional industrial ingredient? What ideas is suggested
Gums enzymes glycerol preservatives??
Should the egg be removed?
Should use shorting instead of oil?
What lab tests parameters is ideal for my goal enhance texture and shelf life??