Manufacturers offer two types of such products: ready to eat and tops for further processing.
Both can be stored through 10-12 weeks.
Ready-to-eat products are most often different types of sponge cakes: light and dark, with the addition of cocoa, with pieces of candied fruit, flavored, in chocolate glaze, poured with icing. Vanilla is a large group, almond, nut and chocolate rolls with creams of many flavors, with or without toppings. Sponge cake tops (light and dark) it is, in turn, a semi-finished product that allows you to minimize the time needed to prepare a home-made cake.
Why are they fresh for so long?
This is determined by the recipe. The cakes stay fresh, because they were prepared from high-quality products: made of low-gluten wheat flour (np. cake), wheat or potato starch, which further lowers the amount of gluten and improves the structure of the crumb, and glucose instead of sugar.
The use of emulsifiers, which allow for fine grinding and dispersing particles of fat and water throughout the dough. It is these tiny balls that keep the dough moist. Much also depends on technology, that is, from the order in which the ingredients were added, their temperature, the way of mixing and whipping. The baking process itself is no less important, which takes place in 50-meter tunnel kilns. The dough passes through different temperature zones.
The perfect cake for trips
Packed in tightly closed transparent or metallized films, these cakes are perfect for trips. In field conditions, when food is particularly exposed to salmonella, they are safe because the purity regime is observed at every stage of their production. Also adding citric acid to the dough, and the spirit used in the cream prevents the growth of bacteria.