Bakery Ingredients - Cake Production

PentaCake - the improver for long-life packaged cake production

PentaCake
The multifunctional cake improvers for industrial long life cakes

Sponge cakes - Layer cake

Online support for the cake industry

Brochure (PDF)

Our booth - IBA 2006

The PentaCake industrial bakery improvers destined for long-life cake and muffin manufacturing.

The PentaCake contribute to the volume and texture of the cake and to its prolonged freshness and stability.

By using the PentaCake, industrial bakeries can produce high quality packaged cakes, with low cost and extended shelf stability.

Main types:

PentaCake 6000
For all types of battercakes, including: pound cakes, muffins and cupcakes.

PentaCake SP 6500
For sponge cakes, including: layer cakes, Swiss Rolls, filled cakes and semi-soft cookies.

Benefits - PentaCake Based Cake:

Volume High specific volume, due to a unique combination of double acting leavening agents and cake structure stability.

Crumb Texture Spongy cake crumb texture, due to the optimum balance between the emulsifiers, leavening agents and fats.

Slice Stability Enhanced stability of the cake slices, with minimum crumbliness and disintegration, due to the stabilizers composition.

Cake Surface Smooth uniform texture, due to the integrated effect of the leavening agents, stabilizers and emulsifiers.

Mouth Feel Pleasant mouth feel and optimum "bite", without doughy and sticky effect, due to the stabilizers and emulsifiers combination.

Humidity Durable retention of the cake humidity, due to the complementary action of the hydrocolloids, together with the glycerol and the invert sugar (added separately).

Softness Prolonged softness of the cake, due to the emulsifiers and stabilizers balance and due to the good microbial stability of the cake, which enables to reduce the baking time.

Microbial Stability Long-term resistance to mold appearance and bacterial spoilage, due to the water activity reduction and the pH decrease (which increases the sorbate effectiveness), without negatively influencing the moistness, specific volume and taste.

Fat Antioxidation Good protection against fat rancidity and off-flavor occurrence. Achieved by using also the PentaCake AO 6180 antioxidant mix (optional).

Cost Reduction The PentaCake minimizes costs by replacing costly ingredients such as eggs, milk powder and cake gel. Also the contribution to the specific volume has a significant economical role.

Flexibility The PentaCake also enables to create formulas for specific dietary needs, such as cakes without sugar, without eggs or without gluten, as well as Kosher cakes.

Logistics By using the PentaCake, there is no need to manage stocks of many minority ingredients, such as emulsifiers, stabilizers and leavening agents. The PentaCake usage also minimizes the chances for production mistakes.

Contact us

Please send us e-mail or fill out the following form, and press the SUBMIT button:

Disclaimer: Any recipe, advice or technological assistance related to the implementation of the PentaCake is given by Pentaor or its representatives as a gratuitous 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 of the bakery to ensure the conformity of the products to the laws, regulations and patents in force in the countries where they may be implemented.

Hebrew

Keywords:
bakery consulting bakery distributor bakery distributors bakery emulsifier bakery emulsifiers bakery improver bakery improvers bakery ingredients bakery manufacturing bakery preservation bakery preservative bakery preservatives bakery science bakery technologist bakery technology baking science baking technologies baking technology batter cake batter cake leavening batter cake manufacturing batter cake preservation batter cake production batter cake technology batter cakes battercakes bread additives bread moisture bread softness cake additives cake antioxidants cake consulting cake emulsifier cake emulsifiers cake flavorings cake improver cake improvers cake industry cake knowhow cake leavening cake manufacturing cake manufacturing knowhow cake manufacturing technology cake moisture cake moulding cake preservation cake preservative cake preservatives cake preserving cake production cake science cake shelf life cake soft cake softness cake spoilage cake spraying cake stability cake stabilizers cake stable cake staling cake stealing cake technology cakes improver cakes improvers cakes manufacturing cakes mould cakes production cakes sorbate cakes staling disodium diphospahte esters of mono and diglycerides flavorings for cake flavorings for cakes food ingredients bakery improvers bakery improvers cake industrial cake industrial cakes industrial mixer industrial mixers ingredients for bakery leavening technology long life cake long life cakes manufacturing cakes manufacturing of cakes mono and di glycerides mono and diglycerides of fatty acids monocalcium phosphate mould cakes mould in cakes moulding of cakes muffin manufacturing muffin production muffin technology muffins manufacturing muffins production muffins technology packaged cakes packed cakes pre-packed cakes preservation of cakes preservative bakery preservative cake preserved muffins preserving cakes production cakes production of cakes shelf life cakes shelf life extension bakery shelf life extension cakes shelf stable cake shelf stable cakes sodium stearoyl lactylate softness of cake softness of cakes sorbate cakes spoilage of cakes sponge cake manufacturing sponge cake production sponge cake technology stable cakes staling cake staling cakes staling inhibition staling inhibition cakes staling of cake staling of cakes staling prevention stealing of cakes technology cake technology cakes technology of baking technology of cakes