Industrial Cake Formulas

Soft "American Muffins" and pound cakes, with crown shape. Good retention of chocolate chips and fruit pieces.
  

"American Muffins" with chewy semi-dense texture. Suitable also for pound cake production. Good retention of chocolate chips and fruit pieces.  

The "default" formula for soft long lasting pound cakes and muffins.

  

Soft corn muffins with crown shape. Suitable also for corn pound cakes.  

Sponge muffins and cupcakes. Can be filled after baking (e.g., custard cakes, small bar-cakes, "teddy bear" cakes, etc.).

  

Extra-sponge muffins/cupcakes, with PentaCake SP 6600. Can be filled after baking.  

Extra-sponge muffins and cupcakes, with PentaCake ESP 6650. Can be filled after baking.
  

Industrial cakes which do not contain synthetic preservatives, emulsifiers, stabilizers, chemical antioxidants or trans fats.  

Rich chewy brownies with dense texture and enhanced humidity.

  

Dense cakes with close spongy "short" texture and improved slice stability.

  

Cakes which are filled with chocolate or jam, before baking. Good retention of the filling during baking. Suitable mainly for filled muffins and pound cakes.

  

Basic recipe for layer cake production. Amendments might be required for each specific production line.

  

Suitable for the production of filled and coated products like "Chocopie" and "Jaffa Cakes" style.

  

A basic pre-mix for the simplified production of long life cakes and muffins.