Baking & Snack - February 2025 - 62
FORMULATION EXTENDED SHELF LIFE
Extending the
shelf life of baked
foods with multiple
textures like cake
with frosting or
fillings can be
especially tricky.
of sweet baked goods is nuanced and requires finely
tuned custom ESL solutions that fit a bakery's recipe,
process and goals. "
The advantages of sugar
High sugar content creates an environment of low
water activity, inhibiting mold and bacteria growth,
which naturally helps extend shelf life by preventing
spoilage. Sugar acts as a humectant, which helps
baked goods retain their moisture.
" Overall, sugar content enhances the texture,
flavor and browning of baked goods, creating a
tender crumb, crisp crust, and maintaining softness
and freshness over time, " said Luc Casavant, director,
baking applications, Lallemand Baking. " However, it's
important to balance sugar content carefully, as too
much sugar can lead to excessive moisture retention,
making the product too moist or sticky, and potentially
leading to other quality issues. "
Higher sugar content can have other benefits,
said Joe Gontowski, research and development manager,
BreadPartners Inc.
" The high sugar level interferes with gluten
development, resulting in a tender and soft crumb
structure, " he said. " This can make the baked goods
more enjoyable to eat and potentially last longer
without becoming stale. "
Balancing the moisture in baked goods is important,
as too much can result in microbial growth but
not enough leads to dry, stale products.
" Shelf life has two meanings: days to mold and
soft texture, freshness and good flavor that is not
getting rancid from fats, " said Jerry Savino, technical
services manager, bakery, Kemin Food Technologies.
" Last is the change in consumer preference of
everyone's hometown bakery that may not use any
preservatives but are expected to be eaten or enjoyed
that day or within a couple of days versus the
synthetic or natural preservatives to extend shelf life
of products at grocery stores or retailers. "
Ben Reusser, Innovation Center manager, Cain
Foods, pointed out that shelf life for sweet goods is
much different than bread or buns.
" Sweet doughs like Danish, brioche and crois62
Baking & Snack | february 2025 | bakingbusiness.com
sants are both high in sugar and fat, " he said. " They
can also be iced or glazed, which adds another
dimension to the product. The high sugar and fat
do help improve shelf life but not extended shelf
life. The high sugar content inhibits yeast but also
can affect softening enzymes like you would use in
breads and buns. "
Keeping cookies soft over extended periods of
time is difficult because they are low-moisture products,
and battered sweet goods pose challenges,
Reusser added.
Sugar acts as a humectant,
which helps baked goods
retain their moisture.
" Batters like cakes, cake donuts and muffins are
high-pH products due to their chemical leavening,
which makes mold inhibitors like calcium propionate
less effective, " he said. " Their high sugar and short
processing times make it difficult to get the most out
of softening enzymes. The high fat content also adds
the possibility of oxidative rancidity over time. "
While freezing baked goods extends their freshness,
the freezer can create problems with texture
and volume. Bakers must plan for that in formulations.
" Some sweet goods undergo freezing as part of
the production process and then the solutions for
maintaining or extending the shelf life must be durable
enough to withstand that process, " Suárez Bitár
said. " Finding the best solution for meeting all the
criteria for sweet baked good applications can vary
based on the desired length of shelf life a bakery is
trying to achieve. "
Sugar adds to desirable texture and mouthfeel
of products, which increases perceived sweetness,
Cropper said.
" This can help play a big part in what makes a
product desirable for a longer shelf life, " she explained.
" The additional sugar could potentially mask
some of the effects of starch retrogradation, the
main proponent in causing staling. "
Although sugar can aid in extending shelf life, it
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Baking & Snack - February 2025
Table of Contents for the Digital Edition of Baking & Snack - February 2025
Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
Baking & Snack - February 2025 - 9
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Baking & Snack - February 2025 - 11
Baking & Snack - February 2025 - 12
Baking & Snack - February 2025 - 13
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