I am wondering if the S shape is important (for a gluten free, vegan cake) ? My temperature rise is relatively constant, so I don’t have a S Shape. Should we keep the oven temperature the same from start to finish ? Should we reach out a temperature of 93C like bread or it could be lower, like 86C ?
Do all humectants work well ? We would like to add no more than 15% of sugar in our formulation, so we are adding no sugar humectant like sorbitol and maltitol.
Immediately after baking, is it good to freeze the cake for keeping as much moisture as possible ?
Thank you for your help !
Thank you for your quick answer! We want to reach out a shelf life of 3 to 4 months. We find that the cake looks drier after about 1 month. The cake is well packed. Do you think it’s possible to reach out a 3 to 4 months shelf life without enzymes ?
<span lang=”en”>Is there a company that produce enzymes with a gluten-free matrix to reduce the staling process of a GF pound cake (amylase)?