The importance of ingredient choice in pastry
In cakes, sponges, muffins, cookies and filled pastry products, quality is measured by volume, crumb structure, moistness, colour and softness over shelf life. To keep these properties the same in every batch, industrial production widely uses egg powders instead of liquid egg, modified starches for fillings and creams, and fibres for moisture management.
Egg powders
Whole egg powder provides both structure and flavour in cakes and muffins; as a general rule 1 part powder and about 3 parts water correspond to 4 parts liquid egg. Egg white powder stands out in sponges, meringues and light cakes for its foaming and its ability to build structure by coagulating during baking. Egg yolk powder supports emulsification in rich doughs thanks to its lecithin content and adds colour and softness. Egg powders need no cold chain and reduce storage space.
Starch: fillings and creams
Modified wheat starch keeps its body during cooking and baking in pastry creams and fruit fillings, preventing boil-out and water release. For bake-stable fillings, heat- and acid-resistant starches are preferred. In cold-process creams, pregelatinised starches are used. Rice starch can be considered for a creamy, smooth texture.
Fibre: moisture and shelf life
Citrus fibre binds water in cakes and muffins and helps the product stay moist and soft for longer. It can support texture in fat and egg reduction work. Cellulose and wheat fibre can be used for calorie reduction and fibre enrichment; the water level must be readjusted.
Volume and texture problems
Low cake volume can result from insufficient foam, incorrect hydration of egg powder, too much fibre or unbalanced leavening. A cake sinking in the middle usually points to insufficient structure; egg white powder and flour proteins strengthen this structure. A dry, crumbly texture can be improved by increasing moisture-retaining ingredients.
Shelf life
The factors limiting shelf life in packaged cakes are drying, staling and mould. Water activity control, humectants, water-binding fibres, suitable packaging and permitted preservatives (for example potassium sorbate) extend shelf life.
Sourcing notes
PERDIST supplies whole egg powder, egg white powder, egg yolk powder, modified wheat starch, rice starch, citrus fibre and potassium sorbate to pastry manufacturers with their documents.
Frequently asked questions
This ingredient is not in the catalogue at the moment; on request we research sources and prepare a written quotation. The product name is pre-filled in the form; add your application and monthly quantity.