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.