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Decorated Cakes in Supermarket Bakery Merchandisers

Decorated cakes in supermarket bakery merchandisers are sensitive to the damaging effects of retail display lighting.

Promolux lamps emit minimal levels of the damaging visible spectrum and ultraviolet radiation, and thus can increase bakery shelf life by up to 50%.

Color Distortion of Decorated Cakes in Merchandizers

Bakery merchandizer lighting can distort the true colors of decorative cake displays, making cake icing and fruit toppings appear unappetizing. The fluorescent lamps often used in supermarket in-store bakeries are skewed to emphasize yellow and green, and do not display white or red colors accurately. Celebration cake displays featuring colorful cake decorations and cakes topped with whipped cream and fresh fruits such as strawberries, raspberries, and kiwis need to be illuminated with bakery display case lighting that will reveal the natural colors of these desserts. Promolux bakery display case lighting is balanced for true color definition, revealing the bright red of a strawberry without compromising the pure white of the surrounding whipped cream.

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Fading of Icing in Refrigerated Grocery Bakery Cabinets

UV and visible spectrum radiation from regular bakery cabinet lighting triggers photochemical reactions that cause the bright colors of food dyes to fade. When combined with the effect most fluorescent lights have of emphasizing yellow and green and thus distorting the true colors of the decorative icing, bakery display case lighting can actually create a less than ideal display. Promolux balanced color spectrum lamps, on the other hand, reveal the true colors of decorative icing, while emitting lower levels of the harmful radiation that causes colors to fade.

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Degeneration of Fats in Refrigerated Bakery Showcases

Light and heat accelerate the rate of lipid oxidation, a chemical reaction between oxygen and an unsaturated fatty acid that affects the smell, taste, and appearance of any food containing fats such as shortening, vegetable oil, or the milkfat in whipped cream and cream cheese. The higher the fat content, the more vulnerable the decorated cake is to the off-flavor effects of lipid oxidation. Nutritionally, lipid oxidation destroys riboflavin, pyridoxine, and vitamins A, D, B12, and C, while the free radicals that are released during oxidation are thought to cause cancer. Oxidized creams taste rancid, stale, metallic, or cardboardy.

Decorative icing containing dairy products is also susceptible to another chemical reaction triggered by light that causes whey proteins to degenerate and produces a burnt feathers or burnt hair flavor. These chemical reactions can occur after just four minutes of exposure to direct sunlight, or four hours of exposure to fluorescent lighting. Because Promolux Safe Spectrum lamps emit much lower levels of radiation than regular bakery display case light bulbs, they are less likely to precipitate lipid oxidation in decorative icings and cakes containing dairy products.

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Food Borne Pathogens in Refrigerated Bakery Merchandisers

The UV and visible spectrum radiation emitted by most bakery display case lighting accelerates the growth of food borne pathogens in decorative cakes containing eggs and dairy products, even if the cakes are refrigerated. If the lighting source emits heat, as most bakery display case lamps do, desserts made with eggs are even more likely to cause food poisoning. Promolux lamps emit lower levels of UV radiation, reducing this risk.

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Promolux True Color Definition Lamps

Compared to other fluorescent lighting, Promolux Safe Spectrum lamps emit 86% lower UV B radiation, a shorter wavelength that penetrates and causes heating, and 52% lower UV A radiation, a longer wavelength that tends to affect surfaces. Because Promolux lamps are designed for true color definition, they have a more balanced visible spectrum than other fluorescent lamps. The yellow and green wavelengths that are predominant in regular fluorescent lighting are the most damaging wavelengths in the visible spectrum.

Promolux lamps emit a more balanced range of wavelengths, including more of the red and blue wavelengths and more moderate levels of the yellow and green wavelengths. It is impossible to create a natural light that does not have any yellow or green wavelengths, so light sources will always be damaging to some extent. However, since Promolux Safe Spectrum lamps minimize the emission of damaging visible spectrum and UV wavelengths, using Promolux lamps will prolong bakery shelf life by up to 50% and reduce shrinkage by 30% to 50% compared to the shrinkage caused by standard lights. These savings will vary depending upon the duration of light exposure, the type of packaging used, and the composition of the bakery product.

Choice of Lamp Color Temperature

Promolux lamps are available in two spectrum ranges: Promolux Safe Spectrum Gold lamps emit a warm tone perfect for giving breads, muffins, and donuts a just-baked appearance; while Promolux Safe Spectrum Platinum lamps emit a cooler tone which is ideal for accenting white colors.