English 
Professional Manufacturer Of Baked
Whole-set Equipment
Different operations of the cake machine will affect the quality of the appearance of the cake.
1. The skin color is too dark Reasons:
Too much sugar or too little water in the recipe, and the oven temperature is too high, especially if the dough is too hot.
Solution: Check whether the amount of sugar and total water in the recipe are appropriate, and reduce the temperature of the oven surface.
2. Reasons for insufficient volume expansion:
There are too many flexible raw materials in the formula, the eggs are not fresh, the plasticity and fusion of the oil are not good, the batter is not properly stirred, and the timing and method of adding oil are not appropriate, causing the egg batter to defoaming. No, the oven temperature is too high.
Solution:
Check whether the recipe is balanced, check whether the ingredients used are fresh and appropriate, pay attention to the amount and method of mixing the batter, and bake the batter immediately after mixing.
3. The reason why the cake skin is too thick:
The oven temperature is too low, the cake baking time is too long, the amount of sugar in the recipe is too much or the water is insufficient, and the flour gluten is too low.
Solution: Use the correct oven temperature and time. In principle, the maturity of the cake is synchronized with the coloring. Pay attention to the balance of the recipe and the use of appropriate ingredients.
4. The reason why the cake sags during the baking process:
Insufficient flour gluten, too much water in the formula, too much flexible raw materials such as sugar and oil in the batter, too low baking oven temperature, and shock during the baking process, too much baking powder, batter density Too low, too much air mixed with people.
Solution: Pay attention to the balance of the formula, select the raw materials with appropriate performance, pay attention to the temperature of the baking oven and the movement of the cake during the oven or baking process should be careful.
5. There are spots on the surface of the cake Reasons:
Improper stirring, some raw materials are not completely mixed evenly, the sugar particles are too coarse, the powder and flour are mixed evenly, and the moisture in the batter is insufficient.
Solution:
During the mixing process, always pay attention to the raw materials that are not stirred at the bottom of the tank and the tank wall, scrape the tank and mix well in time, and pay attention to formula balance and raw material selection.
