You want your homemade delicacies with an extended shelf life? Ensuring improved shelf life is a challenging task and requires a sound knowledge of all the necessary raw materials. We help you optimize your recipes for a longer shelf life.
Keep in mind that a conventional ganache based on couverture and cream usually stores not much longer than 3 weeks. An optimum combination of sorbitol, glucose, salt and alcohol can extend the shelf life of your product to about 6-8 weeks.
For your projects always keep and eye on the amount of water you add to your masses. Water gets into your recipe in the form of butter (18%), cream (+/- 60%), fruit juices (95%) and other ingredients. Water that is not bound by dry matter, sugars, salt etc., will negatively support the deployment of microbiological activities within your product.
To extend the shelf life by controlling the pH or the alcohol content we recommend you study literature in the field of food technology.
