Skip to main content

Have your cake and eat it: How to ensure freshness in cakes with the help of specialty starches

Today, cake manufacturers must ensure a high level of freshness during the entire period comprising transport, logistics and shelf time that can include days, weeks, or even months. However, the challenge is complicated by the propensity of packaged and un-packaged cakes to dry out quickly.

So how do you keep a cake looking – and tasting – as fresh as the day it was baked? There are several factors that can determine how delicious a slice of cake is, and technical challenges to overcome in ensuring that freshness is retained for utmost consumer enjoyment.

This paper will explain, with case studies, how having a robust formula will help you to overcome these challenges to develop a successful shelf-stable cake product that is soft, moist, and delicious.

Simply complete the form on the right and, if you are approved, we will send you a link to download the "How to ensure freshness in cakes with the help of specialty starches" whitepaper.

Learn more about how Ingredion can help you with ingredient selection for your baked goods from concept to scale-up and onto the bakery or supermarket shelf.

Complete the form to download the document

To top