News Articles Tagged: Pastries

Extending Freshness: The Critical Role of Potassium Sorbate in Baked Goods

Learn how potassium sorbate (E202) is used in the baking industry to extend the shelf life of cakes, icings, and other baked goods by preventing mold and yeast growth.

Maximizing Texture and Appeal: The Role of Calcium Stearoyl Lactylate in Cakes and Pastries

Explore how Calcium Stearoyl Lactylate (CSL) enhances cakes and pastries by improving crumb structure, moisture retention, and overall sensory appeal, offering bakers a key ingredient for success.