Blistering on Sponge Cake

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.

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