POTASSIUM SORBATE - LIFE LINE?
Cooked up by Cakelover on the 06 December 2007.
I've been told that potassium sorbate extends the shelf-life of cakes - little and large. I'm about to sell cakes online (maderia type mixture) but can't keep baking every other day. Does anyone know where to buy this preservative? In what format is best? How much to use say to 100g of flour? By how much is the shelf life extended - a week, 3 weeks? And is it E200 or E202 that's the best potassium sorbate? I personally don't like using preservatives or E numbers so if there's a natural alternative I'd appreciate knowing about it. Many thanks all!