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Pentaor The Art of Food Technology







Recommended formulas for the PentaCake
 
 
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.

Pound Cakes and Muffins Recipe, Spongy version
Long lasting cakes and muffins/cupcakes, with spongy interior texture (small halls) and flat cake surface.

Pound Cakes and Muffins Recipe, No-margarine version
Long lasting cakes and muffins/cupcakes, without margarine. Semi-open texture (medium size halls), usually cake surface with crack/hill/crown.

Reduced Fat Cake Recipe
Long lasting cakes and muffins/cupcakes, with approximately 10% fat content in the baked cake. Taste and texture are almost the same as in a regular cake.

No-Sugar Cake, Reduced Calories
Long lasting cakes and muffins/cupcakes, especially for diabetics. Reduced calories and fat. Without sugar.

Chocolate Flavor Cake Recipe, No-margarine version
A chocolate flavor version of long lasting cakes and muffins/cupcakes.

Sponge Cake Recipe
Basic recipe for all types of industrial sponge cakes.

Basic Cake Mix, (Powdered form)
Recipe for qualitative white cake mix for cakes and muffins/cupcakes. Destined for dry mix manufacturers, who are active in the foodservice or the retail markets.

Chocolate Flavor Cake Mix, (Powdered form)
Recipe for qualitative Chocolate flavor cake mix for cakes and muffins/cupcakes. Destined for dry mix manufacturers, who are active in the foodservice or the retail markets.