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natural preservatives for pastries

post #1 of 5
6/16/06 at 9:49am
Thread Starter 
Hi

does anyone know what sort of natural preservatives can be used for pastries.
Your ideas will be appreciated:roll:
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post #2 of 5
6/16/06 at 4:45pm

Natural Preservatives?

That almost sounds like an oxymoron. :crazy:

I mean, there are certain ingredients that are used in baked goods that extend shelf life.....like pastries with high fat and sugar content will last a lot longer than a loaf of french bread, which has no sugar or fat content. Generally, the more moisture a baked good can retain, the longer it will stay fresh.

In my 16 years of pastry work, I have used dough conditioners at times and emulsified shortenings, but I would not call these natural at all.

I honestly don't know if there is a "magic ingredient" you could add to a baked good and have it be completely all natural.

If anyone knows otherwise, fill me in.

Meanwhile here's an interesting site on common food preservatives and their functions:
http://www.anarac.com/additives_and_preservatives.htm
My website:
http://www.cake-o-rama.com
My blog:
http://valanne.typepad.com/blog/
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post #3 of 5
6/16/06 at 10:21pm
Yup. Been around for thousands of years. Honey, and raisins.
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post #4 of 5
6/17/06 at 6:05am
Specifically, which pastries?
www.cakesuite.com
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post #5 of 5
6/17/06 at 8:11am
Thread Starter 

Preservatives

Thanks for your ideas.

I mean beef pastries and sausage rolls for commercial purposes
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