Email us at info@bakeryscience.com or call us at 856-778-8148 and ask for Rick or George.
Dry Cakes - Stake Cakes - Crumbly Cakes
The number one complaint with cakes is dry or crumbly cakes. All of these complaints are inter-related and sometimes are actually the same complaint. The average cake customer does not like a dry cake, a crumbly cake or a stale cake. All three of these terms are used by customers to describe the same cake problem.
Cake bakers have fought this issue for years. In the past, gums, starches and corn syrups were used to combat dry cake, stale cake and crumbly cake. None of these solutions made a significant difference to the dry or stale cake problem. Commercial cake mixes make can make great moist cakes, but the cost is sometimes too high for the scratch baker to tolerate.
Dry cakes or stale cakes are a different problem than stale bread. Bread stales from a form of starch retrogradation. This means that the stale bread has the same moisture content as the fresh bread. Starch complexing emulsifiers and enzymes that break down starch can have a dramatic effect on the prevention of bread staling. This is not true in cakes. Starch complexing emulsifiers have little effect on dry cake. Enzymes can destroy a cake into a gummy mess. Most dry cake problems are just that, dry cake were the moisture has evaporated. Some formulas use high levels of oil to mask the dryness. Crumbly cake can also be dry cake or it can be a problem with low levels of eggs. (eggs can dry a cake as it gives it more structure)
We have a solution to this problem with an innovate emulsifier that truly binds the water to make a great ultra moist cake.
The solution: MoistCake
We have an innovative solution for your dry cake, stale cake and crumbly cake problem. MoistCake. MoistCake is a powerful emulsifier that binds with water. This bound water does not evaporate during the baking process or on shelf life. MoistCake significantly increases the moisne
Usage is 3 to 6 pounds of MoistCake for every 100 lbs. of flour. (or 3 to 6 grams for every 100 grams of flour for metric bakers) Usually this is the only change that is needed. If you are using another emulsifier such as PGME (propylene glycol mono esters) that emulsifier should be reduced or removed.
The resulting cake will be significantly moister and will not receive the typical dry cake or stale cake complaints.
Please be aware that this is also a tenderizer and lower levels maybe needed in multi tiered wedding cakes or the egg level may need to be increased.
Please contact us for more information on how to purchase this solution to your dry cake and stale cake complaints.
Email us at info@bakeryscience.com or call us at 856-778-8148 and ask for Rick or George.
|
