Preventing mould-formation in preservative-free cake
10 July 2015
Last month we designed a modified recipe for a manufacturer of cake bars, with significantly better protection against the growth of fungi. We used predictive modelling to come up with several alternative recipes. These recipes were tested and used on mould-formation. The finishing touch appeared to be a minor modification to the order of the dosing of the ingredients. The end result of this project was a beautiful, moist cake with good baking properties and a shelf life of at least six months from production.
