Pound Cakes and Muffins Recipe
Basic (semi-spongy) version
 

The "default" recipe for the production of long lasting cakes and muffins/cupcakes, using the PentaCake 6000.

 

I Margarine (cold) - 3% Oil (palm or sunflower - preferable) - 13.5% PentaCake AO 6180 (antioxidant) - 0.01% Sugar - 19.7% II Eggs - 15% PentaCake 6000 - 3% III Invert sugar - 1% Glycerol (glycerin) - 2.5% Flavorings - as required - 0.1% Flour (standard) - 20% Cornstarch - 3.5% Gluten - 1.5% Sorbic acid - 0.18% IV Water - 17%

• Invert sugar preparation: Bring to boil 7.5 Kg sugar, 2.5 liter water and 40g citric acid.  Cook on low heat for 15 minutes.  Chill to room temperature.
• Heat the oven to 160-165°C. 
• Whip (high speed) the ingredients in section I for 3 minutes. 
• Add the eggs and the PentaCake 6000 (section II) and whip (high speed) for 3 minutes.
• Add the remaining ingredients excluding the water (section III) and whip (high speed) for 30 seconds. 
• Add the water and whip (high speed) for 3 minutes. 
• Approx. baking times: small muffins (<40g): 23-27 min, large muffins (>40g): 27-33 min, pound cakes (250-450g): 35-50 min, large cakes (1-1.5Kg): 70-90 min.

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.