Analysis Of Hidden Dangers Of Antiseptic And Fresh-keeping Of Chocolate Coated Cake
Aug 17, 2020
Poor performance of antiseptic and fresh-keeping products
1. Monomer chemical preservatives alone are not sufficiently targeted
At present, most of the chocolate coating cakes on the market are completed in three stages, first the preparation of the cake base, then the cream coating, and finally the chocolate coating. Since the cake embryo, cream filling, and chocolate coating are all independent systems, the living environment of microorganisms and the reproduction curve are different. If you just add monomeric chemical preservatives such as sodium dehydroacetate and potassium sorbate, you cannot target this product. It is often difficult to make adjustments to different systems in China to achieve good results.
2. Incompatible, unable to release the effect
Most antiseptic products are water-soluble, and the antiseptic effect cannot be exerted in oil-soluble materials such as cream and chocolate. Therefore, it is recommended that you choose targeted oil-soluble anti-corrosion products.
3. The cold processing technology, the high original bacteria amount of the raw materials, and the high water content in the formula make it more difficult to prevent corrosion
The cream application and chocolate coating process involves secondary processing, and it is more susceptible to bacterial infection in the environment without the protection of heat. At the same time, the number of bacteria in the cream ingredients is higher, such as sugar and chocolate ingredients, cocoa powder, etc., although they will be reproduced in an oil-soluble environment, once combined with the cake, some water will migrate from the cake embryo to the cream and chocolate, which will greatly increase The total number of colonies may exceed the risk, even causing the product to become moldy.
