Pentaor introduces the multi-functional cake improver, PentaCake, which is the key for maintaining the freshness and stability of battercakes. By using the PentaCake, industrial bakeries can produce pre-packaged preserved cakes, with extended shelf stability, followed by a quality similar to the quality of fresh homemade cakes. PentaCake The Key for Long-Life Cakes - Physical contribution: - High specific-volume leavening. - Prolonged softness. - Persistent moist texture. - Non-disintegration during slicing. These physical characteristics are achieved by the existence of the right balance of the emulsifiers, stabilizers and leavening agents. - Chemical contribution: Characterized by the prolonged durability of the “clean” flavors, due to the antioxidant combination. - Microbial contribution: Inhibition of the mould growth, due to acidity balancing and water activity reduction, increasing the effectiveness of the preservative. www.long-life-cakes.com
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PentaCake The Key for Long-Life Cakes - pentaor.com · Pentaor introduces the multi-functional cake improver, PentaCake, which is the key for maintaining the freshness and stability
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Pentaor introduces the multi-functionalcake improver, PentaCake, which is thekey for maintaining the freshness andstability of battercakes. By using thePentaCake, industrial bakeries canproduce pre-packaged preserved cakes,with extended shelf stability, followedby a quality similar to the quality offresh homemade cakes.
1. Antioxidant protection of oil/fat used in the baking oflong-life battercakes, having at least 15% oil/fat content.
2. Elongation of battercake shelf-life and improvement ofthe physical characteristics and the specific volume ofthe cake.
- To be combined with oil/fat in a PentaCake:fat ratio of 1:3.- Recommended concentration in the final batter: 5%.- Not to be sold as a final retail product.
Ingredients:
Name EECcode
CAS Registry FDA CFRcode
sugardextrose 000050-99-7 184.1857cornstarchdisodium diphospahte E450i 007558-79-4 182.1778sodium hydrogen carbonate E500ii 000144-55-8 184.1736monocalcium phosphate E341i 007758-23-8 182.8217mono- and diacetyl tartaricacid esters of mono- anddiglycerides of fatty acids
Remarks:1) Maximum total amount of phosphates in the PentaCake
(disodium diphosphate E450i, monocalcium phosphateE341i), expressed as P2O5: Less than 15% (less than0.75% in the final cake).
2) Maximum amount of polyoxyethylene sorbitanmonostearate E435 in the PentaCake: Less than 4%(less than 0.2% in the final cake).
3) Maximum total amount of propyl gallate E310 andbutylated hydroxyanisole (BHA) E320 in the PentaCake:Less than 0.05% (less than 0.02% of the oil content in a15% oil/fat cake).
4) Purchaser's responsibility to ensure the conformity of theproduct and its application to the laws and regulations inforce in the countries where it may be implemented.
Shelf life:At least 12 months in closed original package, while storedin proper conditions.
Storage:Dry, cool and light-protected conditions.
Packing:25 Kg cartons with inner polyethylene bags.
Disclaimer: Any recipe, advice or technological assistance related to the implementation of the PentaCake is given by Pentaor or its representatives as agratuitous general advice for further trials to be done by the bakery. There is no guarantee to the shelf life period of the final cakes. It is the responsibility ofthe bakery to ensure the conformity of the products to the laws, regulations and patents in force in the countries where they may be implemented.