What are the relationships between the baking conditions and the shelf life of the cakes?
We consider the baking conditions as the most important issue during the cake development trials and during the mass commercial cake production. Sometimes, while carrying out trials with the PentaCake, the operator sets the oven temperature to a certain temperature (e.g., 170°C) and the oven screen apparently shows that indeed this is the temperature inside the oven. Frequently, the set temperature and the temperature shown on the oven screen are completely different from the real temperature measured inside the oven. Thus, we strongly recommend measuring the real interior temperature by an independent analog oven-resistant thermometer. If the temperature is lower (e.g., 140°C-150°C), and the baking time is not elongated accordingly, the cake will be too humid. During the cake storage, the water would migrate from the interior of the cake to its surface, which would develop a “pudding texture” after a while. Then, there are chances that mold would shortly appear. On the contrary, while
