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!

Recent posts

Liquid sugars

Reformulation

Liquid sugars

Liquid sugar can have about 67% sucrose content, sometimes a little bit of invert is added to delay sugar recrystallisation. Different saccharide sour...

Read more

Crystal size and functions

Reformulation

Crystal size and function...

The size of the sucrose crystals is important factor to work around that may cause differences in the texture and variation in the dimensions of the p...

Read more

 
Button