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    • Profile PhotoBonita
      Participant
      @bonitaaranha
      Post count: 4

      Dear Team,
      Greetings of the day!

      Is it possible to formulate a pound cake with a shelf life of 6 months? If yes, kindly elaborate on ingredients used.

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      do you have any experience or you are beginner

      • Profile Photokhaled
        Participant
        @khaled
        Post count: 31

        i see some product from spain(la pasion) its 6 month shelf life

    • Profile PhotoBonita
      Participant
      @bonitaaranha
      Post count: 4

      Hi Khaled,

      I am a beginner. Is the product which you have mentioned is eggless? I believe removal eggs may extend the shelf life.

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      no they use egg but some company use powder egg

      and i am produce like pound cake with 1 month shelf life but its little different of pound cake

    • Profile PhotoBonita
      Participant
      @bonitaaranha
      Post count: 4

      Thanks Khaled for the information.

    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49

      CMB Richard charpentier said they used to produce bread for the us navy and had a shelve life of more than a year i think he might have better answers you can reach him at baking innovations

      But he said that shelve life depends on many things from GMPs ingredients then he emphasized putting into consideration  PH  and amount of water

      • Profile Photokhaled
        Participant
        @khaled
        Post count: 31

        when you talk about army product ii think they put taste as main point so we cant use it in commercial market

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @bonitaaranha – Richard is a member and posts in the forums as @baking-innovation

      Formulation is one aspect – keep pH as low as you can to help reduce microbial growth.  Addition of preservatives is often done, and it is not a complete  solution.  Calcium propionate can be helpful – speak with the supplier for best recommendations.  Achieving lowest possible water activity is also key.  Most consider below 0.65 Aw to be to objective.  This will mean utilizing other humectants that help provide mouthfeel.  Corn syrups, glucose, glycerin, for humectancy, as well as high fat content for mouthfeel texture.

      Above all will be meticulous cleanliness at all stages and especially anywhere there is physical contact of any kind with the baked product.  Testing protocol for microbes in the baked product is important too.

    • Profile PhotoBonita
      Participant
      @bonitaaranha
      Post count: 4

      Thanks @independant-consultant for your valuable advice.

    • Profile PhotoAmrita
      Participant
      @amrita
      Post count: 1

      Hello bakers

      I am from India I am a beginner into bakery industry

      Please Just help me out pound cake n muffins shelf life extension. How can I extend life for atleast a month or 2.

      Please guide me

      • Profile PhotoMark Floerke
        Keymaster
        @independant-consultant
        Post count: 223

        Sorry for the long delay in responding to your comment.  Please read the thread above for guidance.

    • Profile PhotoSharlaine
      Participant
      @sharlaine
      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.

       

      Sharlaine

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