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"1) I heard from my daughter that adding oil to a cake mixture gives more...humidity or moistened to it. Instead butter gives a drier consistency. I use oil only for chocolate cakes or carrot´s one, should i add oil to any of my recipes to get them moistened? i mean that if it's probably or convinient to substitute or mix a fraction of the butter for oil.

2) As humidity is an enemy in my country, do you think that using "propianate of Na" ie. would really help me to maintain freshnes of cakes and other products that are sold in my bussiness? does it change the quality of the product?"