DRY CAKES - STAKE 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.
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.
THE SOLUTION: EMULSOL 10-2P POLYGLYCEROL ESTERS
We have an innovative solution for your dry cake, stale cake, and crumbly cake problem. 10-2P Polyglycerol Esters is a powerful emulsifier that binds with water. This bound water does not evaporate during the baking process or on shelf life. 10-2P PolyglycerolEsters significantly increases the moistness of any cake.
Usage is 1 to 2 lb of 10-2P Polyglycerol Esters for every 100 lbs. of flour. Usually, this is the only change that is needed. If you are using another emulsifier such as PGME (propylene glycol monoesters) that emulsifier should be reduced.
The resulting cake will be significantly moister and will not receive the typical dry cake or stale cake complaints.
Please be aware that this is also a tenderizer and lower levels may be needed in multi-tiered wedding cakes or the egg level may need to be increased.
What is a 10-2 Polyglycerol Ester?
Polyglycerol esters, specifically deca-polyglycerol diester or 10-2 polyglycerol ester is a powerful water binding emulsifier that will turn an ordinary dry cake into a rich tender moist cake. The 10 stands for 10 moles or parts polyglycerol to 2 moles or parts of fatty acids. Normal fats are 1 glycerol to 3 fatty acids or the term triglyceride. This emulsifier has similar components as regular fat but in a different proportion. A special form of glycerol is used that is a chain of 10 glycerides. To this 2 fatty acids are connected to the chain of glycerols. The chain of 10 glycerols is very water loving and will bind a lot of water. The 2 fatty acids will bind fat. This creates a Water in oil emulsion where water is bound in the center of oil. This complex is very resistant to evaporation in the oven resulting in an extra moist cake. 10-2 polyglycerol esters are allowed for use in food in the US. Other countries need to check into the legal status of this emulsifier in their respective country.
3-1 Polyglycerol Esters
3-1 polyglycerol ester tri-polyglycerol ester is not as powerful as 10-2 polyglycerol ester in its water-binding ability. This emulsifier is a chain of 3 glycerols with 1 fatty acid. The overall complex of fat and water is much smaller. This does increase moistness, but not as much as 10-2 polyglycerol esters.
How to use 10-2 Polyglycerol Esters
10-2 polyglycerol is a very hard plastic like product that needs to be melted into fat or water to be functional. This process is a simple heating/melting of the Polyglycerol Ester into water or oil and allowing the mixture to cool for storage and future use. KeyBlends can pre-melt the polyglycerol esters on special orders. Please contact us for more information on how to purchase this solution to your dry cake and stale cake complaints.