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:
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Shelf life
In the previous part in the series about Shelf Life, all possible microbiological types of spoilage that can occur in bakery products were discussed. ...
unique properties depend on chemical composition, degree of esterification, and interaction with ions
Baking processes
Quality standards in bakery How can we add more value to our products? This question is of paramount importance, but the answer cannot be provided di...
Product challenges
When we talk about flour in the bakery, we mainly refer to wheat flour, although rye flour is also well-known for specific products like gingerbread, ...
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