Dry Cakes - Stale Cakes - Crumbly Cakes
The number one complaint with cakes is dry or crumbly cakes. All of these complaints are inter-related and sometimes are actually the same complaint. The average cake customer does not like a dry cake, a crumbly cake or a stale cake. All three of these terms are used by customers to describe the same cake problem. However, there are different causes/issues causing the complaint
- Dry Cake- Cake has lost moisture due to evaporation
- Stale Cake - Starches and Proteins have recrystallized
- Crumbly Cake - Moisture loss or migration has caused weakness in structure
Cake bakers have fought this issue for years. In the past, gums, starches and corn syrups were used to combat dry cake, stale cake, and crumbly cake. None of these solutions made a significant difference to the dry or stale cake problem. Commercial cake mixes make can make great moist cakes, but the cost is sometimes too high for the scratch baker to tolerate.
We have a solution to this problem with an innovate emulsifier that truly binds the water to make a great ultra moist cake. It helps bind water, it prevents starch recrystallization and it prevents moisture migration.
The solution: Polyglycerol Esters
We have an innovative solution for your dry cake, stale cake, and crumbly cake problem. MoistCake is a powerful emulsifier that binds with water. This bound water does not evaporate during the baking process or on shelf life. Polyglycerol esters significantly increase the moistness of all cakes.
Please visit www.keyblends.com for more information on our Polyglycerol esters
Please contact us for more information on how to purchase this solution to your dry cake and stale cake complaints.