Episode 6: LU Zachte Trio Moelleux

In episode 6, our guests Jos Vast and Jacob van Kogelenberg are reviewing something a little bit different! Our host Mario brought a cake!

Our guest will discover the tricks that manufacturers use to extend the shelf life of these products without compromising their taste and texture and you will learn about the ingredients that give cakes their unique flavor and consistency.

So, what is the main difference between a biscuit and a cake? Maybe the most notable difference is the moisture of the product. Jos explains that to make this type of product with a more than a 14 day shelf life, manufacturers need to use many tricks up their sleeve.

How to keep the flavor and consistency of a product that usually goes bad after a couple of days? Find out in our latest episode.

Once our guests opened the package, Jacob immidiately noticed the balooning of this package, stating that it is air tight as it should be.

Jos then goes over all 7 layers of the cake, and he notices holes on the top layer of the biscuit, stating that is usually not very good for this type of product, since it can lead to the cake drying out.

Taking that into account, what is the reason this product is not dry when it gets in fornt of the consumer?

One of the tricks used in the manufacturing process of these types of product is alcohol, Jos goes into further detail on how alcohol is used in the manufacturing and packaging process of the cake to prolongue the shelf life.

Jos brings to light other ingredients used for the Zache Trio Moelleux, such as chocolate powder, glycerin and whey powder, and explains their role in the manufacturing process of the cake.

Another interesting ingredient found is a leavning agent ammonia carbonate, which is usually found in biscuits and crackers, so what is the use of ammonia carbonate in this product? Jos perfectly explains it in the episode.

What about the packaging? First thing Jacob touches on regarding the packaging is water activity and how this type of packaging prevents the product from going bad. He elaborates that the main difference between biscuit and cake packaging is the protection from humidity. For biscuits the packaging needs to keep the humidity out, while packaging for cakes needs to keep the humidity in explaines Jacob.

So, whether you're a food enthusiast or a professional in the industry, this episode is a must-watch. Sit back, and indulge in the sweet world of cakes and biscuits with our expert guests. Don't miss out on the valuable insights and information that this episode has to offer. Watch it now!

Tune in to the fascinating discussion about packaging and its role in keeping biscuits and cakes fresh for a longer period of time.