Ambient packaged cakes

  • H. P. Jones


The market of ‘ambient packaged cakes’ covers the range of cakes sold through the supermarket rather than the baker’s shop. The major distinction between the two categories is the difference in shelf life requirements. The small baker makes most goods daily and more complex confectionery products with a shelf life of several days, once or twice a week. The packaged cakes sold in the supermarket today normally have a minimum shelf life of three weeks. The need for longer life is necessary because of the time required to distribute to stores with a subsequent requirement for a reasonable period of display on the shelves. Additionally, supermarket products have to be properly packaged to protect them through distribution and in-store handling.


Shelf Life Moisture Migration Hazard Analysis Critical Control Point Equilibrium Relative Humidity Sponge Cake 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Anon (1960) Odour in Packaging, The Institute of Packaging Conference Technical Papers, UK.Google Scholar
  2. Anon (1984) The Handbook for the Fruit Industry, Section 14, Genu Pectins Skensued, Copenhagen Pectin Factory Limited, Denmark.Google Scholar
  3. Bennion, M. (1972) Fats as cooking media, shortening agents and components of pastry, in Food Theory and Applications (eds P.C. Paul and H.H. Palmer), Wiley, London, pp. 213–50.Google Scholar
  4. BSI (1982, 1984, 1986, 1989) Methods for Sensory Analysis of Food, BS 5929, part 1–6, British Standards Institution, London.Google Scholar
  5. Cauvain, S.P. and Young, L.S. (1990) ERH CALC,Computer Software Package, Flour Milling and Baking Research Association, Chorleywood.Google Scholar
  6. Cauvain, S.P. and Seiler, D.A. (1992) Equilibrium Relative Humidity and the Shelf Life of Cakes, Flour Milling and Baking Research Association, Chorleywood.Google Scholar
  7. CFDRA (1992) HACCP: A Practical Guide (ed. S. Leaper). The Campden Food and Drink Research Association, Chipping Campden.Google Scholar
  8. Guy, R.C.E., Hodge, D.C. and Robb, J. (1983) An Examination of the Phenomena Associated with Cake Staling, Report 107, Flour Milling and Baking Research Association, Chorleywood.Google Scholar
  9. Lees, R. (1973) Sugar Confectionery and Chocolate Manufacture, Leonard Hill, London, pp. 191–205.CrossRefGoogle Scholar
  10. MAFF (1992) Micromodel, Ministry of Agriculture, Fisheries and Food, UK.Google Scholar
  11. Minifie, B.W. (1988) Chocolate, Cocoa and Confectionery: Science and Technology,3rd edn, Van Nostrand Reinhold Inc., New York.Google Scholar
  12. Newstubb, C.J. and Henry, B.S. (1988) Natural colours — a challenge and an opportunity. Food Technology International Europe, Sterling Publication Ltd.Google Scholar
  13. Ooraikul, B. (1991) Modified atmosphere packaging of bakery products, in Modified Atmosphere Packaging of Food (eds B. Ooraikul and M.E. Stiles), Ellis Horwood, Chichester, pp. 49–115.CrossRefGoogle Scholar
  14. Parry, T.J. and Pawsey, R.K. (1984) Principles of Microbiology for Students of Food Technology, 2nd edn, Hutchinson, London.Google Scholar
  15. Paul, P.C. (1972) Basic scientific principles, sugars, and browning reactions, in Food Theory and Applications (eds P.C. Paul and H.H. Palmer), Wiley, London, pp. 1–76.Google Scholar
  16. Seiler, D.A.L. (1976) The stability of intermediate moisture foods with respect to mould growth, in Intermediate Moisture Foods (eds R. Davies, G.G. Birch and K.J. Parker), Applied Science, London, pp. 166–80.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • H. P. Jones

There are no affiliations available

Personalised recommendations