Method for processing sandwich cakes
A processing method and cake technology, which is applied in baking, baked food, coating preservation, etc., can solve the problems of high moisture content of cakes and difficulty in long-term storage, and achieve the effect of low moisture content, mature production equipment and rich nutrition
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Embodiment 1
[0018] Pour 35 kg of shelled fresh egg liquid, 0.15 kg of citric acid, and 1.3 kg of cake foaming agent into the mixing pot, then add 16.67 kg of white sugar, and stir at a medium speed of 120 rpm for 3 minutes until the white sugar Completely dissolve, then add 22 kg of wheat flour, 2 kg of milk powder, stir at a slow speed of 50 rpm for 40 seconds, then turn to a fast speed of 200 rpm for 2 to 2.5 minutes, and finally add 5 kg of salad oil at a speed of 50 rpm Stir at a slow speed until the whipping degree of the batter is 0.44-0.46g / ml; pour the whipped batter into the molding machine, and shape it into cake pieces with a thickness of 2-3mm; put the formed cake pieces into the oven for baking Dry the cake, bake at 170°C-200°C, and bake for 15-17 minutes; cool the baked cake until the center temperature is 40°C-50°C; cut the cooled cake into 5cm* Cake pieces with a size of 5cm; transport the cut cake pieces to a tunnel oven and dry them into dried cakes at a temperature of 1...
Embodiment 2
[0020] Pour 40 kg of shelled fresh egg liquid, 0.2 kg of citric acid, and 1.6 kg of cake foaming agent into the mixing pot, then add 18.33 kg of white sugar, and stir at a medium speed of 120 rpm for 3 minutes until the white sugar Completely dissolve, then add 25 kg of wheat flour, 3 kg of milk powder, stir at a slow speed of 50 rpm for 40 seconds, then turn to a fast speed of 200 rpm for 2 to 2.5 minutes, and finally add 7 kg of salad oil at 50 rpm Stir at a slow speed until the whipping degree of the batter is 0.44-0.46g / ml; pour the whipped batter into the molding machine, and shape it into cake pieces with a thickness of 2-3mm; put the formed cake pieces into the oven for baking Dry the cake, bake at 170°C-200°C, and bake for 15-17 minutes; cool the baked cake until the center temperature is 40°C-50°C; cut the cooled cake into 5cm* Cake pieces with a size of 5cm; transport the cut cake pieces to a tunnel oven and dry them into dried cakes at a temperature of 105°C to 125°...
Embodiment 3
[0022] Pour 37 kg of shelled fresh egg liquid, 0.17 kg of citric acid, and 1.5 kg of cake foaming agent into the mixing pot, then add 17.5 kg of white sugar, and stir at a medium speed of 120 rpm for 3 minutes until the white sugar Completely dissolve, then add 24 kg of wheat flour, 2.5 kg of milk powder, stir at a slow speed of 50 rpm for 40 seconds, then turn to a fast speed of 200 rpm for 2 to 2.5 minutes, and finally add 6 kg of salad oil at 50 rpm Stir at a slow speed until the whipping degree of the batter is 0.44-0.46g / ml; pour the whipped batter into the molding machine, and shape it into cake pieces with a thickness of 2-3mm; put the formed cake pieces into the oven for baking Dry the cake, bake at 170°C-200°C, and bake for 15-17 minutes; cool the baked cake until the center temperature is 40°C-50°C; cut the cooled cake into 5cm* Cake pieces with a size of 5cm; transport the cut cake pieces to a tunnel oven and dry them into dry cakes at a temperature of 105°C to 125°...
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