Blistering on Sponge Cake

2 February 2022
Blistering on Sponge Cake | Bakery Academy

Blistering on Sponge cakes it can happen every now and then. We have here a situation (see image) in which our challenge had all that can, come together: release of the crumb on top and bottom, blisters on top, poor release from the belt, etc. The key here is that everything has to match:

Batter temperature, flour quality (in this case: too strong), sugar level (types and amount are important), shelflife requirements, emulsifier(s), leavening agents and release agents. After extensive trials in our lab and on the production line we found a multidisciplinary solution:

  • use as low as possible release agent
  • the release knive should be tight on the steelbelt and do it’s job (if it releases beforehand you use too much of release agent)
  • make sure your emulsifier(s) do not strenghen the gluten
  • do not too much invertsugar or high fructose syrups; they tend to make the crumb moist and sticky
  • depending on your flour and starch quality a hydrocolloid may help in releasing and in sructure;
  • Make sure your Protein content is below 9% from your flour combined with starch, unless you have a special flour for this purpose
  • do not bake in extremes but more moderate, but use a nice even and dry bake (target moisture: 25%); this prevents blistering and a crumb which loosens itself from the cake.

Need to know more? Feel free to contact us!

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