Hello All,
Need some helpful advise.

I sell baked muffins through retail shops and so far the response has been quite good.
The cakes typically used to last for about a week and a half. This was not so much of a problem since the rate of sales ensured that the cakes were eaten before expiration.
The challenge now is that i am trying to expand the business but need to ensure longevity on shelf.
I still have some instances where the cakes spoil earlier than expected.
This is not good for business as i can manage in a small location .i.e. my area, expansion means the product goes farther than i can imagine.
Need help finding the right way to preserve the cake. Any advice or better yet, can you lead me to someone who has solved this problem.
SME R&D challenge.


Look forward to hearing from you all.

Let's start with u telling me
Ur recipe
Mixing method
What kind of shop u supply and how they preserve it

Do you add milk to your cakes? If you do eliminate it.

rhymeup:
Hello All,
Need some helpful advise.

I sell baked muffins through retail shops and so far the response has been quite good.
The cakes typically used to last for about a week and a half. This was not so much of a problem since the rate of sales ensured that the cakes were eaten before expiration.
The challenge now is that i am trying to expand the business but need to ensure longevity on shelf.
I still have some instances where the cakes spoil earlier than expected.
This is not good for business as i can manage in a small location .i.e. my area, expansion means the product goes farther than i can imagine.
Need help finding the right way to preserve the cake. Any advice or better yet, can you lead me to someone who has solved this problem.
SME R& challenge.


Look forward to hearing from you all.

Skip milk or any other additives like cake softener. Then go buy sorbic acid presevative.