The New Bakers Dozen
Preservative for cakes, cookies, sweet dough breads

The The Bakers Dozen: Preservative for cakes, cookies, sweet dough breads
By Plagdameo (Plagdameo) on Thursday, June 07, 2001 - 04:35 am: Edit

I own and operate a dessert company which has started supplying specialty retail stores and other pastry shops with cookies, cakes and sweet dough breads.
I would like to find out if there is any preservative I can safely use which will extend the shelflife of my products, even if they sit out at room temperature. (I have no control over the storage and handling conditions of my clients).
I heard that potassium sorbate is often used. Is it safe? Will it keep my products moist (and for cookies, chewy)? What proportions should I use?
I would appreciate if anyone has any other suggestions.


By Lisa2E on Saturday, June 09, 2001 - 04:44 pm: Edit


Potassium sorbate is a preservative for mold prevention. I believe what you're looking for is a shelf extender, that is, keep your products moist and chewy. This is a achieved through the use of an emulsifier. Sometimes wholesalers will use lecithin, or there are brand name products like Mixopan with mono and diglycerides that are used at a ratio of .5 percent of dry ingredients as a starting point for usage.

Additionally, put your vendors to work for you. They may have technical resources that they can call on, and of course will be happy to sell you whatever they find.

Explore also the use of shortenings, and syrups for the needs that you have. For technical resources call the aib ( American Inst. of Baking) in Manhatten, KS. Their wholesale membership is 300.00 a year I believe. They also provide many services related to your type of business.

By Tim on Sunday, June 17, 2001 - 01:10 am: Edit

Mixopan also contains a preservative in the form of propionic acid.

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