Improvement of shelf life for gluten-free cake
30 May 2017
This month we are working on improving the shelf life of gluten-free cake bars. The difficulty in this project, is developing good recipes for cuttable cakes with a sufficiently low Aw value (which is necessary to prevent the growth of fungi), while retaining good processing properties, good baking properties and good eating properties. All in all a tricky challenge; but we’re making progress.
