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Summary of common problems in moon cake production

2019/9/19


油酥烧饼生产线

 Just past August 15, the Mid Autumn Festival ushered in another peak of moon cake sales. As a traditional Chinese snack, moon cake is not only nutritious and delicious, but also has the meaning of happy reunion. In recent years, it has become a new "national trend", and its sales are still rising. In the production process of moon cake, we will encounter many problems. Today, we will take you to understand the common problems in the production of moon cake.
Pastry production line
The problem of cake skin in January
A. There was not enough standing time for the crust of moon cake. Sugar, oil and flour were not fully integrated. The crust was soft. There were too many crust when the cake was wrapped. When baking, the crust of waist cake was heated and fell down, resulting in big feet. It is suggested that the improver should be used properly to prevent diarrhea and prolong the rest time of cake skin.
B. The results showed that the concentration of invert syrup was too low, the moisture content was high, the cake skin was soft, there were too many cake skin when wrapping the cake, and the cake skin on the waist was heated and fell down when baking, resulting in big feet. It is suggested that the refractive index of invert syrup should be controlled between 80 and 82.
C. The high proportion of invert syrup in the formula, for example, accounts for more than 85% according to flour, which leads to the soft cake skin. When baking, the waist cake skin is heated and diarrhea, which leads to big feet. It is suggested that the proportion of invert syrup should be controlled between 70% and 80% of the formula.
The problem of stuffing in February
A. The low refractive index of the filling (such as below 70) and high moisture content lead to the soft filling and the big foot problem of baked moon cake. It is suggested that the refractive index of the filling should be controlled between 71 and 72, and the moisture content should be controlled between 21% and 23%.
B. The proportion of oil and sugar in the filling is high (for example, sugar accounts for more than 150% according to lotus seed, and oil accounts for more than 80% according to lotus seed). The stability of oil and sugar in the filling is poor. When making moon cakes, the filling is easy to fall down due to high temperature, resulting in big feet or collapse of moon cakes. It is suggested that the stuffing formula should be reasonable (such as 100% lotus seed, 120% - 140% sugar, 60% - 80% vegetable oil).
C. The poor quality of lotus seed or bean paste leads to the poor ability of filling to hold oil and sugar, which is easy to cause the moon cake collapse and big feet. It is suggested to choose good quality raw materials.
D. In the mechanized production of moon cake, the stuffing is easy to inflate after being stirred in the stuffing machine. When the moon cake is baked, the gas expands when it is heated, which leads to the increase of the stuffing volume and the big foot of the moon cake. It is suggested that the filling should be vacuumized to reduce the mixing air.