The causes and solutions of cake sticking

February 28, 2024

Cake, as a popular dessert, often encounters sticky issues during its production process. Stickiness not only affects the taste and appearance of cakes, but may also lead to reduced production efficiency. This article will delve into the causes of stickiness in cake making and propose corresponding solutions to guide production practice.

01 Analysis of the Reasons for Cake Stickiness

1.1 Flour quality issues

1.1.1 Poor flour quality

Low quality flour may contain too much starch, which increases the viscosity of the cake batter and makes it prone to sticking.

1.1.2 Excessive moisture in flour

Wet flour is prone to moisture absorption and clumping, forming dough blocks that increase the stickiness of the dough.

1.2 dough handling issues

1.2.1 Excessive mixing time

Excessive stirring time can cause the gluten in the batter to ferment excessively, forming a sticky dough that increases the likelihood of sticking.

1.2.2 Improper temperature control

Temperature control is crucial for dough viscosity, as high or low temperatures can cause the dough to become sticky.

1.3 Formula issues

1.3.1 Improper moisture control in the formula

The amount of water added has a direct impact on the viscosity of the dough, as excessive water can easily lead to stickiness.

1.3.2 Excessive sugar content in the formula

Excessive sugar content can increase the stickiness of the batter, especially during the baking process, where sugar is prone to melting and causing it to become sticky.

02 Practical Methods for Solving Cake Stickiness

2.1 Optimizing Flour Selection

2.1.1 Selection of high-quality flour

Choose high-quality flour with good water absorption and moderate starch content to reduce the problem of paste viscosity.

2.1.2 Reasonable storage of flour

Ensure a dry storage environment for flour to prevent moisture absorption and clumping, which can affect the texture of the batter.

2.2 Precise control of dough processing process

2.2.1 Control mixing time

Reasonably control the stirring time, avoid excessive stirring, reduce the fermentation of gluten, and reduce the viscosity of the dough.

2.2.2 Strictly control temperature

During the dough fermentation and stirring process, ensure that the temperature is within the appropriate range and avoid excessively high or low temperatures.

2.3 Adjusting the formula ratio

2.3.1 Control water content

Accurately control the amount of water in the formula to ensure moderate humidity and prevent the batter from becoming too sticky.

2.3.2 Moderate addition of starch

Adding an appropriate amount of starch to the formula can help reduce the viscosity of the dough and improve its processing performance.

2.3.3 Reasonable control of sugar content

Reduce the use of sugar, especially the step of applying syrup on the surface of the cake, to reduce the sticky problem caused by the melting of sugar during the baking process.

03 Practical operation suggestions in production

3.1 Quality Control

Establish a comprehensive raw material testing system, strictly control the quality of incoming raw materials such as flour and sugar, and ensure that the raw materials meet production requirements.

3.2 Operating procedures

Develop detailed operating procedures, including flour screening, mixing time of batter, temperature control, etc., to ensure that each operation step is executed according to the procedures.

3.3 Training and Skill Enhancement

Provide relevant training to production personnel to enhance their understanding of the characteristics of dough and enhance their ability to handle problems.

3.4 Tracking and Improvement

Establish a problem tracking mechanism to detect each batch of cakes, track the causes of sticking issues, and adjust production processes in a timely manner.

3.5 Equipment Maintenance

Maintain the good condition of production equipment, conduct regular inspections and maintenance to ensure the normal operation of equipment such as mixers and ovens, in order to reduce unstable factors during operation.

3.6 Data monitoring

Introduce a real-time data monitoring system to monitor key process parameters online. Through data analysis, timely detection of abnormal situations provides a basis for adjusting the production process.

04 Future Trends and Innovation

4.1 Application of intelligent technology

With the development of intelligent technology, intelligent production systems are introduced to achieve real-time monitoring and control of the production process through sensors, data collection and analysis, and other technical means, reducing the risk of sticking.

4.2 Research and Innovation of Raw Materials

Invest more research and development efforts to develop flour and other raw materials with better properties, in order to reduce the possibility of stickiness.

05Conclusion

The problem of cake sticking is a common but significant problem in cake production. By optimizing the selection of raw materials, adjusting the formula ratio reasonably, and accurately controlling the dough processing process, the problem of cake sticking can be effectively prevented and solved. In actual production, it is recommended that the company strengthen quality management, personnel training, equipment maintenance, etc., introduce advanced monitoring technology, continuously optimize production processes, and improve product quality and production efficiency.

With the continuous development of technology, cake production will move towards intelligence, green, and efficiency. In the future, through the application of innovative technologies and continuous improvement of management models, it is expected to better solve the problem of cake sticking, improve the quality of cakes, and meet the demand of consumers for delicious cakes.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, Plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,Homology of medicine and food,beverages and other business services.
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2024-02-26

Shaanxi Huike Botanical Development Co., Ltd.

Author:

Ms. Anne

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