FAQ

PentaCake is not a preservative and it does not replace it. PentaCake is a multifunctional additive, contributing to the characteristics of the cake in all levels: volume, texture, softness, humidity, microbial stability and so on. Sorbate is active only in the antimicrobial level (mold growth inhibition) and has no influence on the other levels. The sorbate preservative is not included in the PentaCake. Therefore, the manufacturer has the opportunity to decide whether or not to use it and in which concentration (reducing or omitting the sorbate would shorten the shelf-life period, in the microbial aspect). However, PentaCake has also an influence on the effectiveness of the sorbate, due to the synergy between them.

The shelf-life of the cake is mainly determined by the following factors: (1) type and quality of the raw materials used (mainly the fat types and quality), (2) baking conditions, (3) sanitary conditions, (4) packaging, (5) storage conditions, (6) amount of added sorbate (in some countries the allowed amount is lower than the 0.2% of the EU/US), (7) modifications in the recommended cake recipes (if done). Generally, while the conditions are optimal, the shelf-life of most of the final cake ranges between 3-6 months, while in some cases the shelf life is even more than one year. On the other hand, in improper conditions (mostly - insufficient baking or poor hygienic conditions) the shelf life may be even less than one month. Thus, every cake factory has to determine the shelf-life of the cakes by itself, according to its own conditions and criterions of shelf-life. As a policy, we do not officially give any guarantee for the final cakes shelf life.

Most of the formulas are destined for pound cakes and muffins/cupcakes, which are the leading industrial cake applications (along with layer cakes). The basic formula in order to get started is Muffins and Pound Cakes, Spongy, which is based on the PentaCake 6300. It is suitable for most of the types of the pound cakes and muffins, Madeira cakes and gingerbread. In case that the texture is too fluffy and a denser version is required, better to test the formula Spongy Cakes, with semi-dense texture, which is fat based. This cake is more rigid and less oily. For sponge texture, mainly for cakes which are filled after baking, we recommend to try the Sponge Cakes formula. The said formula has close-sponge internal texture with extended volume. The total fat content in the said formula is reduced and accordingly the said version is healthier and also more economical. For extended sponginess cakes, the formula Sponge Cakes, extra spongy is recommended.

We consider the baking conditions as the most important issue during the cake development trials and during the mass commercial cake production.

Sometimes, while carrying out trials with the PentaCake, the operator sets the oven temperature to a certain temperature (e.g., 170°C) and the oven screen apparently shows that indeed this is the temperature inside the oven. Frequently, the set temperature and the temperature shown on the oven screen are completely different from the real temperature measured inside the oven.

Thus, we strongly recommend measuring the real interior temperature by an independent analog oven-resistant thermometer. If the temperature is lower (e.g., 140°C-150°C), and the baking time is not elongated accordingly, the cake will be too humid. During the cake storage, the water would migrate from the interior of the cake to its surface, which would develop a "pudding texture" after a while. Then, there are chances that mold would shortly appear.

On the contrary, while baking in too high temperatures, the cake apparently looks ready and well browned after a short baking time, and then taken out from the oven. However, the interior remains wet, and, again, the above mentioned phenomenon may occur. Accordingly, in every trial with the PentaCake, it is recommended to bake a few cakes in different baking times.

In the recommended cake recipes for the implementation of the PentaCake, we recommend the usage of sorbate as a preservative.

The default values in the cake recipes are 0.18% Sorbic acid or 0.24% potassium sorbate, which were calculated according to a limitation of 2000 ppm sorbates in the final baked product.

In some countries, the maximum sorbate limit is smaller. Then, there is need to compensate this lack of preservative by other means. The sorbate is mostly active in acidic conditions. Thus, while its concentration is low, there is need to increase its effectiveness by increasing the acidity of the cake (i.e., reducing its pH). This can be done by the addition of acetic acid. Additionally, elongation of the baking time reduces the water activity of the cake and improves its microbial stability.

The PentaCake types 6300, SP 6600 and ESP 6650 embody the aeration characteristics of cake gels, although they are in powdered form. Thus, cake gels are not required. Also in most of the other applications, cake gels are not needed, since the cake volume is achieved due to the leavening agents in the PentaCake and/or due to fat whipping.

Fresh egg might be substituted by egg powder. 100 parts of egg can be replaced by 75 parts water and 25 parts egg powder. The resulted cakes might be slightly inferior in terms of volume or texture. There might be also a slight off-flavor of the egg powder.

Yes, normally 100 parts of egg can be replaced by 75 parts water and 25 parts whey protein concentrate 75%. In case that the resulted cake color is too dark, the invert sugar should be omitted.

It is possible to convert most of our formulas to no-sugar cakes. As a rule of thumb, the sugar in the cake should be replaced with Maltitol and Sorbitol. Normally, each part of sugar can be substituted by 0.75 parts Maltitol powder and 0.25 parts Sorbitol powder. Additionally, Acesulfam K should be added in a ratio of about 0.05% of the total batter (subject to your local regulations).

In part of the cake formulas, the flour can be substituted by a combination of potato starch and tapioca starch. In general, each part of flour can be substituted by 0.8 parts potato starch and 0.2 parts tapioca starch. It might be needed to conduct further amendments in the formula, such as reduction of the water content and increase of the egg content. Also the baking conditions should be re-calibrated, in order to avoid cake dryness.

The PentaCake CLB exactly provides the technological answer for that. Using it, industrial bakeries can produce cakes with shelf life of weeks, without using preservatives and chemicals (excluding organic compliant leavening agents).

Our interest is that the cake manufacturers would implement the PentaCake in their products 100% successfully. Thus, we are opened to give technological guidance to any specific requirement of industrial bakeries. Further information is available in the Technological Services section of this web-site.

Yes, normally the batter for the muffins is the same as for pound cakes (300-450g). Therefore, usually, there is no need for making any changes in the cake recipe. Naturally, the baking time will be shorter for muffins (20-30 minutes) and longer for pound cakes (35-50 minutes).

Start from our PentaCake basic cake recipe and add your unique flavorings and supplements. If part of your supplements is in a liquid form (e.g., condensed milk, honey, yogurt, apple sauce, fruit juices, etc.), reduce the amount of water accordingly, while taking care that the final thickness of the batter will be remained as in the original cake. Always bake also a reference cake exactly as recommended in our cake recipe. As a part of our technological support, Pentaor provides also tailor-made formulary services, for the ones who are interested in recipe modifications and adaptations.

The laboratory experiments shall imitate the real conditions of industrial baking - generally, tunnel oven, "Auto-Bake" oven or convection rack oven. Therefore, the experimental baking can be even done in a small turbo oven. While making the baking experiments, there is need to care for the following:

• To preheat the oven about 30 minutes before baking - in order to ensure proper heat homogeneity.
• To put the cakes onto a "grill" shelf, and not onto an integral tray.
• To load only one shelf in the oven (unlike in the industrial ovens).
• And, most important - to bake in the right baking time.

The PentaCake was especially formulated for battercakes and related products. At the moment, there is no availability of PentaCake types for heavy doughs.

The PentaCake is destined to be used in most types of battercakes and certain sponge cake types, but it is targeted only to the batter/dough fraction. The filling/topping fraction has to be treated separately, mainly in case that it is humid.

The most recommended types are PE+BOPP+Aluminum laminate or metalized polyethylene. However, even while using a non-optimal packing material, the PentaCake slightly compensates the inferiority of the package and elongates the shelf-life (however, the shelf-life would be shorter).

The PentaCake is packaged in 25 Kg cartons with PE bags.

Yes, Kosher Parve, under the supervision of the Migdal-Haemeq Rabbinate. Upon special demand, part of the PentaCake products are also available under the "Badatz Eda Haredit Jurusalem" supervision.