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:
A tailored formulation / recipe. Nowadays it can already be done with lower volumes. The lower the volume, the higher the cost will bee as a tailored ...
Mixes are being sold in different ways. A complete mix where you just ad water. A premix where you add egg, fat that is sometimes part of flour a...
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