Profile PhotoSharlaine
Post count: 2

@baking-innovation I’d like to follow up on the question being asked regarding the possibility of extending the shelf life of pound cake, I am a home baker wanting to put my cake in the local stores for retail sales however, without a scientific mind I cannot follow deciphering ph balance etc., is there a service you can recommend that I can utilize that I can share my recipe and an additive can be recommended, I’ve just purchased citric acid and  not sure the way forward, please forgive me if I come across as ignorant but truly I am in this subject.