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STABILISATION OF BAKERY PRODUCTS

The global cake market, valued at USD 42.94 billion in 2019, is poised for a compound annual growth rate (CAGR) of 3.3% from 2020 to 2027.

Cake cutting, a popular celebratory tradition, is a key driving force, especially during special occasions. The demand for cakes as post-meal desserts and weekend party staples, particularly among millennials and Generation Z, further contributes to the industry’s expansion.

CHALLENGES IN BAKERY PERSERVATION

Despite the joy cakes bring, they are susceptible to spoilage issues, including physical, chemical, and microbial factors. Mould spores are a common culprit which are typically eliminated during the baking process. However, if mould develops post-baking, contamination could originate from various sources, including the air, surfaces, equipment or handlers.

FSL together with their long-term partners – Kemin, offer SHIELD® V Plus Dry, a natural solution to extend shelf-life and mitigate food deterioration issues faced by bakery product manufacturers. The SHIELD® V Plus Dry is a revolutionary solution crafted from buffered vinegar and botanical extract. This unique and natural antimould solution is designed to address spoilage challenges, especially in cakes and various other bakery items. The active molecules, acetic acid, and sorbic acid, present in this solution showcase remarkable efficiency in preventing mould growth in bakery products.

As we delve into preserving the joyous experience of savouring bakery delights, SHIELD® V Plus Dry emerges as a natural and effective solution.

This solution can be applied by manufacturers across varied bakery products like cupcakes and any other cake varieties, breads, tortillas and much more.

Our experts collaborate with industrial manufacturers to ensure that their chocolate products:

  • Boast the perfect look, taste, and feel for each market.
  • Have an extended shelf life, enabling wider distribution.
  • Maintain consistent high quality, overcoming variations in raw materials.
  • Contribute to a more sustainable food economy.
  • Facilitate efficient processing with minimal waste and maximum returns.

Introducing the latest ILLEXAO range — Cocoa Butter Equivalent (CBE) and Cocoa Butter Improvers (CBI) — ushering industrial manufacturers into a new realm of chocolate possibilities.

 

APPLICATION TRIAL RESULTS FOR CUPCAKES

48 cupcakes were prepared following the recipe in Table 1 (12 cupcakes/treatment), with a kitchen aid mixer. After cupcakes were baked in a steam oven at 175° C for 25 min, they were allowed to cool down for 6 to
7minutes and then packaged under normal atmosphere in PA/PE 90 um vacuum bags. Cupcakes were stored at ambient room temperature and checked for visible mould on a regular basis during a period of 80 days.

Table 1

 

Figure 1. Results cupcakes days to mould during storage at ambient room temperature

RESULTS DAYS TO MOULD

Results of the baking trial are shown in Fig. 1. Dots on each line represent each
day of visual checking for mould growth. Untreated cupcakes started to develop visible mould growth in less than two weeks. While calcium propionate showed some improvement compared with untreated cupcakes, it couldn’t increase the shelf life of the cupcakes either. The positive control with potassium sorbate could delay formation of visible moulds with one additional week.

However, the highest efficacy was seen with the treatment of 1% SHIELD V Plus Dry, showing no visible mould growth for more than two months of storage.

To know more on how to fortify your bakery creations against spoilage, ensuring
that every bite remains a delightful celebration, contact us at bcs@foodspecialities.com