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 achieving the shelf-life, I’m considering adding the necessary preservatives, apply MAP, and packaging of aluPP/PP.
My questions are:
1. Do you think the addition of humectants will also be needed for preventing the product from getting dry? If so, would you recommend glycerol or another humectant, and approximately in what quantities?
2. Do you find any of the above steps unnecessary for achieving the shelf-life, and does any additional step needed?
3. Concerning preservatives, I’m considering adding Sorbic acid in 2000 ppm, which is in compliance with the national regulation. Do you think it will be sufficient for the specific product or do you suggest some other ones?
Thanks very much in advance.