Extending freshness

Discussion in 'Professional Pastry Chefs' started by jstephen, Mar 4, 2010.

  1. jstephen

    jstephen

    Messages:
    8
    Likes Received:
    10
    Exp:
    Professional Baker
    Have been producing crumb cakes for local consumption for years. Contemplating a move to online sales. I have concerns on maintaining the quality (specifically, the freshness) of product.

    Changing ingredients to extend the life of product, packaging, etc. are just a few of the things we have been discussing.

    Would love to hear from anyone who has ideas along this line and or anyone who has taken this path and how they overcame this challenge.

    J Stephen
     
  2. cakeface

    cakeface

    Messages:
    134
    Likes Received:
    15
    Exp:
    Professional Pastry Chef
    Calcium Propionate is sold at the mill we buy from.  It is used with most commonly with breads-it is a mould inhibitor so extends shelf life- although it can adversly affect products that contain baking powder.

    It is the only one I am personally familiar with-

    consult http://baking-management.com/ingredients/bm_imp_7448/

    for perhaps more suitable alternatives
     
  3. jstephen

    jstephen

    Messages:
    8
    Likes Received:
    10
    Exp:
    Professional Baker
     Thanks. I will test this to see how well it works. I appreciate the info.
     
  4. cabotvt

    cabotvt

    Messages:
    75
    Likes Received:
    10
    Exp:
    Owner/Operator
    Use Glycerin works well for moisture content and shelve life, should be the same as mail life:)
     
  5. clio

    clio

    Messages:
    10
    Likes Received:
    10
    Exp:
    At home cook
    Hi, just read your thread on glycerine.  How does it work ? can you get it from supermarket ?

    I am home baker, my problem is moisture forming on my otherwise perfect cup cakes after a few hours.

    Would glycerine help ?

    Thanks,

    Clio
     
  6. clio

    clio

    Messages:
    10
    Likes Received:
    10
    Exp:
    At home cook
    How much glycerine would I use in a batch qty of 500gm self raise flour, 500g marg, 4 eggs, 300gm sugar ?  or is there any other way of storing cakes without moisture forming on them ?

    Thanks

    Clio
     
  7. stork

    stork

    Messages:
    1
    Likes Received:
    10
    Exp:
    Owner/Operator
    I have problems with the vegetable in my restaurant they easily get saggy..anyone can help?
     
  8. chefpeon

    chefpeon Kitchen Dork

    Messages:
    669
    Likes Received:
    132
    Exp:
    Professional Pastry Chef 27 years
    Clio......glycerin will not stop moisture from forming on cakes. Cakes sweat under refrigeration......that's just how it is. When you talk about storing your cakes, are you talking about storing them decorated or undecorated? If they are just baked cake layers, wrap them well in plastic wrap and you should have no problems. If you are talking about a decorated (iced) cake, then put the cake in a box and wrap the box in plastic. This will reduce the sweating.
     
  9. linny29

    linny29

    Messages:
    48
    Likes Received:
    11
    Exp:
    Professional Chef
    I have been wondering the same thing, please update us your progress, would like to hear your findings!
     
  10. clio

    clio

    Messages:
    10
    Likes Received:
    10
    Exp:
    At home cook
    I make cup cakes (buns) they seem to sweat in a large plastic lunch box after a few hours / day. I make a batch of 50 as I have 3 kids and they love them.  Handy for treat in lunch box.  It would be a pain to have to make a smaller batch every 2nd day.

    Thanks

    clio
     
  11. chefpeon

    chefpeon Kitchen Dork

    Messages:
    669
    Likes Received:
    132
    Exp:
    Professional Pastry Chef 27 years
    Clio.......don't refrigerate your cupcakes. They don't need refrigeration. Then they shouldn't sweat. By the way, refrigerating baked goods just hastens the staling process.