is the PentaCake? Is it a preservative? Does it replace the preservatives?
Why do we have to add potassium sorbate? Isn't it enough to put potassium
is not a preservative and it does not replace it. PentaCake is a
multifunctional additive contributing to the characteristics of the cake
in three levels: (1) physical - texture, (2) chemical - antioxidation,
(3) microbial. Potassium sorbate is active only in the antimicrobial
level (mold growth inhibition) and has no influence on the physical and
chemical stability levels. The potassium 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 potassium sorbate would shorten the shelf-life
period, in the microbial aspect). However, PentaCake has also an
influence on the effectiveness of the potassium sorbate, due to the synergy
you have more cake recipes than the basic cake recipe mentioned in the
the Excel interactive cake recipe, which may assist in the implementation
of the PentaCake. This interactive cake recipe enables the user to "play"
with different parameters (like: cake texture and volume, microbial stability,
humidity, costing, etc.). By changing the options in the bottom-right,
the cake recipe is being changed automatically. The recipe also enables
the user to enter the local costing of each ingredient (per Kg) and to
automatically get the total costing per Kg batter.
is the shelf-life of the final cake, while using the PentaCake?
shelf-life of the cake is determined by the combination of the following
the conditions are optimal, the shelf-life of the final cake ranges between
3-9 months. However, every bakery plant has to determine the shelf-life
of the cakes by itself, according to its own conditions and criterions
Type and quality
of the raw materials used (mainly the oil type and quality).
if done, in the recommended cake recipes.
the PentaCake relevant and suitable also for small bakeries, caterings
and other foodservice businesses, while the extended shelf-life is not
PentaCake improves the quality of the cake either in "time zero" (i.e.,
while the cake is fresh) or during the entire storage period of the cake.
Therefore, also non-mass production bakery warehouses would find the PentaCake
to be beneficial by its contribution to the high specific volume, the increased
moistness, the softer texture, the improved mouth feel and the reduced
the PentaCake suitable also for the manufacturing of muffins (cupcakes)?
Is there need for any modifications?
the PentaCake is suitable for muffin manufacturing too. The batter
for the muffins is usually the same as for a regular (300-400g) cake.
Therefore, usually, there is no need for making any changes in the cake
recipe. Naturally, the baking time will be shorter (usually, 20-30
minutes, can be determined by using a toothpick).
the PentaCake suitable for layer cakes, cakes with fillings or toppings,
wedding cakes, cakes with pieces?
PentaCake is destined to be used in any type of battercake, but it is targeted
only to the battercake fraction. That is to say, the non-battercake
fraction has to be treated separately, mainly in case that it is humid.
Usually, while the cake contains dried pieces only (e.g., chocolate chips,
nuts, dried preserved fruits), there is no need for further care.
the PentaCake suitable for bread, doughnuts, croissant and other yeast/dough
PentaCake was especially formulated for battercakes and related products.
In some instances, it may contribute also to the shelf-life elongation
of other products too, but it has to be specifically tested according to
the required application.
the PentaCake suitable for cakes without sugar?
this diabetic cake category, there is need to use the PentaCake DB (5204),
which is especially destined for sugar free and reduced calorie cakes.
Recommended sugar free cake recipe is available upon request.
the PentaCake suitable also for eggless cake manufacturing?
the eggless cakes (egg free cakes), which are mostly popular in India,
can be manufactured using the PentaCake, according to our specific recommended
eggless cake recipe.
have our own traditional cakes recipe. However, we would like to
commercialize our cakes by the elongation of the shelf-life using the PentaCake.
How can we adopt the PentaCake without totally changing the unique characteristics
of our product?
are two options, which have to be tested in parallel:
your original cake recipe and make the required changes:
our PentaCake basic cake recipe and add your unique flavorings and supplements:
Omit the following
ingredients (if they exist in your cake recipe): baking powder, soda, emulsifiers/improvers,
preservatives, stabilizers, antioxidants etc. I.e., keep only the
basic ingredients: sugar, flour, eggs, water/milk, fat, cocoa, flavorings,
supplements (e.g., chocolate chips, nuts, dried fruits, etc.).
Add the PentaCake
in a ratio of 5% of the total batter (50g per 1 Kg batter) and potassium
sorbate (dissolved in water) in a ratio of 0.25% of the total batter (2.5g
per 1 Kg batter), subject to your local regulations.
The batter has
to be partially fluid, similarly to the thickness of honey (at room temperature).
If the batter is too thick, add more water. If the batter is too
watery, add less water (in the next experiment).
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.
interactive recipe for the adaptation of the PentaCake based on your own
batter cake recipe
is the most suitable package for the cakes?
most recommended type is a PE+BOPP+Aluminum laminate or metalized polyethylene.
However, even while using a non-optimal packing material, like cellophane
packages, the PentaCake "compensates" the inferiority of the package and
elongates the shelf-life (however, the shelf-life would be shorter).
is the most recommended oil to be used?
country has its own "favorite" oils - i.e., the oils having the cheapest
cost. Some of the oils are more suitable than others. Although
the PentaCake contains an efficient antioxidation system, it is important
choosing the oil which would be the most stable during the entire shelf-life
period of the cake. The oil quality is also a significant factor,
since different suppliers may have different qualities of the same type
of oil. Our experiments show that the best types of oils are palm
and sunflower oils. However, before making the final decision about
the oil to be chosen, it is recommended to make experiments by baking cakes
with different kinds of oils and checking the organoleptic characteristics
of the cake after enhanced spoilage tests (7-14 days incubation at 45°C).
carrying out laboratory experiments using the PentaCake, what oven shall
be used? What are the most important parameters?
laboratory experiments shall imitate the real conditions of industrial
baking - generally, convection rack ovens. Therefore, the experimental
baking can be even done in a home turbo oven. A toaster-oven or any
similar small oven or a deck (pizza) oven are not suitable for that purpose.
While making the baking experiments, there is need to care for the following:
To preheat the
oven (180°C) about 1 hour before baking - in order to ensure proper heat
To put the cakes
onto a "grill" shelf, and not onto an integral tray, which blocks the heat
transfer from the bottom.
To load only one
shelf in the oven (unlike in the industrial ovens), placed in a height
of about 1/3 of the total height of the oven (about 10-15 cm from the bottom,
in a standard home turbo oven).
To bake in proper
time: until a toothpick goes out clean from the cake.
have done pilot trials with the PentaCake and after one-month mould appeared.
How shall we solve this problem?
one month microbial stability is not satisfactory for industrial cake plants.
Usually, the microbial stability of the cake is achieved mainly due to
the right combination of the water activity of the cake and the effectiveness
of the preservative used, together with reasonable hygienic conditions.
Additionally, sometimes the microbial stability is being affected from
the storage conditions and the type and way of packaging.
The full microbial
protection is being achieved due to the right combination of all of these
parameters. While one of the parameters is "weak" (e.g., non satisfactory
manufacturing hygienic conditions, "problematic" composition of the cake,
limited allowed concentration of the preservative, improper storage conditions,
improper baking, etc.), there is need to compensate by strengthening other
barriers against the microbial spoilage.
the main general guidelines and tips related to the improvement of the
the baking conditions as the most important issue to be cared during the
product development trials and during the mass commercial cake production.
Sometimes, while carrying out trials with the PentaCake, the baker 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. Out of our experience with various ovens in different countries,
most of the times, 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 oven-resistant thermometer. It really
worths the $10 investment... Our basic cake recipes were adjusted to temperatures
of about 170°-180°C. 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 shelf life, 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 mould 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. Thus, although they are
oppositely correlated, the baking time is even more critical than the baking
temperature. Accordingly, in every trial with the PentaCake, it is
recommended to bake a few cakes in different baking times. Of-course,
needless to remind also the correlation between the baking time to the
size of the baking mold. For example, the baking of small muffins/cupcakes
may take about 15-30 minutes and the baking of large trays (each with a
few Kg capacity) would take 60-90 minutes.
In the recommended
cake recipes for the implementation of the PentaCake, we recommend the
usage of potassium sorbate as a preservative. The default value in
the cake recipes is 0.24% of the total batter, which was 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
potassium 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 and sodium acetate (choose the
extra microbial protection option in the interactive
cake recipe) or by the addition of citric acid, in order to achieve
a pH of about 6.0-6.2. Additionally, elongation of the baking time
reduces the water activity of the cake and improves its microbial stability.
contamination of the cakes usually happens in the time slot between its
chilling (after baking) to its packaging. In some bakeries, the cakes
stay uncovered, opened to the unclean atmosphere, for a long time, until
they are being packed. In some products, such as bar cakes and sliced
cakes, the cake slicing is being done by the touch of the hand of the worker.
Needles to mention the importance of planning the production procedure
in a way that would give proper hygienic conditions. However, in
some industrial bakeries, the production procedure and conditions are an
existing fact, which cannot be changed. In these cases, if there
is a microbial problem, it is recommended to elongate the baking time and
to reduce the pH of the cakes (see the two above-mentioned clauses).
baked a cake according to your recommended basic cake recipe and the cake
interior texture was too opened (i.e., with large holes). In our
country, the closed texture (small "spongy" holes) is more popular.
How can we achieve such a texture?
PentaCake is suitable also for the closed texture cakes. The difference
is in the manufacturing procedure, which is based on prior whipping of
the fatty fraction, together with the PentaCake and part of the flour.
For that, in the interactive cake
recipe, choose the "Spongy" texture option.
cake according to your recommended basic cake recipe has a shape of a hill
with a crack in its center. Our customers prefer a flat top of the
cake, without a crack. How can we get such a shape?
reducing the baking temperature from 170°C-180°C to 140°C-150°C, the shape
of the cake becomes flatter and the crack usually does not exist.
While having this temperature reduction, it is critical to significantly
elongate the baking time. Otherwise, the resulted cake would be too
wet and moulds may shortly appear. Alternatively, in order to achieve
a flat cake, try to test the procedure described in clause 15 above (for
a spongy cake), without reducing the temperature.
would like to increase the volume of the cake even more. How can
it be done?
choosing Enhance Leavening or Extra Leavening in the interactive
produced the cakes according to your recommended cake recipe, but the batter
was very fluid and the cakes collapsed after baking. What shall we
may happen due to a poor quality of eggs or flour. Choose the "batter
too fluid" option in the interactive
are trying to implement the PentaCake for cakes with dried fruits and for
cakes with chocolate chips. However, during baking, they tend to
sink to the bottom of the mold. How can we stabilize the batter?
the "batter too fluid" option in the interactive
cake recipe. Possibly, accordingly, you will have to shorten
the baking time, in order to eliminate having a too dry cake. You
may try also the well known trick of immersing the pieces in flour before
adding them to the batter.
the general technological guidance that you hereby give for the implementation
of the PentaCake, do you also give technological support according to specific
yes. 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. In cases
of mass-industrial bakery plants, we also give in-site support in the plant
itself, while participating in the pilot trials in the customer's production
facilities (Currently available in Europe, America and South-East Asia).
the usage of the PentaCake affect the costing of the final product?
since the PentaCake clusters together a variety of expensive minority ingredients,
one may think that the contribution of the PentaCake to the final product
costing is not negligible. However, besides the great economical
benefit of having long-life products, the usage of the PentaCake may reduce
the total costing of the cake recipe. By using the PentaCake, based
on our recommended cake recipes, the user may reduce or omit the usage
of expensive ingredients such as: eggs (which their content may be reduced),
margarine (which is being replaced by oil), milk or milk powder, butter,
sorbitol, stabilizers, emulsifiers and so on. In any case, one may
try to implement the economical version of the recommended recipe, by choosing
the "Economic version" in the interactive
seems that the PentaCake contains many additives, are all of them indeed
PentaCake is a multi-functional additive and the combination of all of
its ingredients provides the optimal effect of the shelf-life elongation
and of the quality in "time zero" (while the cake is fresh). Since
the PentaCake is mainly destined to industrial bakery plants, the "clean-label"
is not critical. Moreover, the market segment of "all-natural" cakes
is quite negligible, while the low-cost long-life cake market is the main
stream and it opens many business opportunities like nationwide mass-distribution
the PentaCake be purchased from another origin rather then Israel?
Bakery plants in countries not having trade relationships with Israel can
get the PentaCake from a "mirror" production site in the European Union.
is the custom (HS) code for the PentaCake?
(Mixes and doughs for the preparation of pastries, cakes and similar sweet
baked products, including gingerbread; pudding, contain less than 40% cocoa
is the PentaCake packaged?
PentaCake is packaged in 25 Kg cartons with PE bags, 24 cartons onto an
80X120 cm EU pallet (600 Kg per pallet - 1.5 CBM, 1 pallets per 20-ft container).
the PentaCake Kosher certified?
Kosher Parve, under the supervision of the Ramat-Yishai Rabbinate - Rabbi
Josef Yitzhak Volosov. Also available under the "Badatz" supervision.
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.