Pentaor introduces the multi-functionalcake improver, PentaCake, which is thekey for maintaining the freshness andstability of battercakes. By using thePentaCake, industrial bakeries canproduce pre-packaged preserved cakes,with extended shelf stability, followedby a quality similar to the quality offresh homemade cakes.

PentaCake The Key for Long-Life Cakes

- Physical contribution:

- High specific-volume leavening.

- Prolonged softness.

- Persistent moist texture.

- Non-disintegration during slicing.

These physical characteristics are

achieved by the existence of the

right balance of the emulsifiers,

stabilizers and leavening agents.

- Chemical contribution:

Characterized by the prolonged

durability of the “clean” flavors, due to

the antioxidant combination.

- Microbial contribution:

Inhibition of the mould growth, due to

acidity balancing and water activity

reduction, increasing the effectiveness

of the preservative.

www.long-life-cakes.com

PentaCake (5201) - Specification

Description:Off-white powder. Smell: no typical smell.Flavor: acidic, bitter, salty.

Application:Multifunctional industrial admixture for:

1. Antioxidant protection of oil/fat used in the baking oflong-life battercakes, having at least 15% oil/fat content.

2. Elongation of battercake shelf-life and improvement ofthe physical characteristics and the specific volume ofthe cake.

- To be combined with oil/fat in a PentaCake:fat ratio of 1:3.- Recommended concentration in the final batter: 5%.- Not to be sold as a final retail product.

Ingredients:

Name EECcode

CAS Registry FDA CFRcode

sugardextrose 000050-99-7 184.1857cornstarchdisodium diphospahte E450i 007558-79-4 182.1778sodium hydrogen carbonate E500ii 000144-55-8 184.1736monocalcium phosphate E341i 007758-23-8 182.8217mono- and diacetyl tartaricacid esters of mono- anddiglycerides of fatty acids

E472e 977051-29-8 184.1101

citric acid E330 000077-92-9 184.1033polyoxyethylene sorbitanmonostearate E435 009005-67-8 172.836sodium carboxy methylcellulose E466 009004-32-4 182.1745xanthan gum E415 011138-66-2 172.695saltbutylated hydroxyanisoleBHA E320 025013-16-5 172.110propyl gallate E310 000121-79-9 184.1660

Remarks:1) Maximum total amount of phosphates in the PentaCake

(disodium diphosphate E450i, monocalcium phosphateE341i), expressed as P2O5: Less than 15% (less than0.75% in the final cake).

2) Maximum amount of polyoxyethylene sorbitanmonostearate E435 in the PentaCake: Less than 4%(less than 0.2% in the final cake).

3) Maximum total amount of propyl gallate E310 andbutylated hydroxyanisole (BHA) E320 in the PentaCake:Less than 0.05% (less than 0.02% of the oil content in a15% oil/fat cake).

4) Purchaser's responsibility to ensure the conformity of theproduct and its application to the laws and regulations inforce in the countries where it may be implemented.

Shelf life:At least 12 months in closed original package, while storedin proper conditions.

Storage:Dry, cool and light-protected conditions.

Packing:25 Kg cartons with inner polyethylene bags.

Ingredient % Price€/Kg

€/Kgbatter

Sugar 25.8 0.50 0.129Wheat flour 23.0 0.30 0.069Water 15.0 0.00 0.000Eggs 15.0 1.20 0.180Oil 15.0 0.60 0.090PentaCake (5201) 5.0 4.50 0.225Glycerol 1.0 1.50 0.015Potassium sorbate 0.24 5.50 0.013Approx. €/Kg batter: 0.72Approx. €/Kg baked cake: 0.76

* Rough approximation only.

Office & Correspondence:P.O. Box 347, Kiryat Tivon 36012, IsraelTel. 972-4-9534499, Fax: 972-4-9534949E-mail: pen@pentaor.com

Factory:The Glik-Hadad Building,New Industrial Area, Ramat Yishai, Israel.Tel. 972-4-9533490

www.pentaor.com

Disclaimer: Any recipe, advice or technological assistance related to the implementation of the PentaCake is given by Pentaor or its representatives as agratuitous general advice for further trials to be done by the bakery. There is no guarantee to the shelf life period of the final cakes. It is the responsibility ofthe bakery to ensure the conformity of the products to the laws, regulations and patents in force in the countries where they may be implemented.

Basic Recipe

Ingredients:

Sugar - 25.8%Wheat flour - 23%Water - 15%Eggs - 15%Oil - 15%PentaCake (5201) - 5%Glycerol - 1%Potassium sorbate - 0.24%Flavorings - as required

Instructions:

• Heat the oven to 170°C.• Dissolve the potassium sorbate

in the water and pour into themixer bowl.

• Add the eggs, the oil, theglycerol, the sugar and theflavorings to the mixer and mixthoroughly, until the sugar isdissolved.

• Add the remaining ingredients.• Mix for 1 minute. Wait 2

minutes. Mix again for 2minutes.

• Pour a 2 cm layer into the trays.• Baking time for English cake

trays: 40-50 minutes.

Basic Cake - Pricing Estimation*