Cake, as a popular dessert, often encounters the problem of sticking during its production. Stickiness not only affects the taste and appearance of the cake, but also may lead to lower production efficiency. In this paper, we will discuss the causes of sticky cakes and propose corresponding solutions to guide the production practice.

Analysis of the causes of sticky cake

1.1 Problems of flour quality

1.1.1 Poor quality of flour

Low-quality flour may contain too much starch, resulting in increased viscosity of the cake batter, which is prone to sticky phenomenon.

1.1.2 Flour too moist

Moist flour is prone to absorbing moisture and clumping, forming lumps and increasing the stickiness of the dough.

1.2 Dough Handling Problems

1.2.1 Too long mixing time

Excessive mixing time will cause the gluten in the batter to over-ferment, forming a dough that is too sticky and increasing the likelihood of stickiness.

1.2.2 Improper temperature control

Temperature is critical in controlling the stickiness of the dough; too high or too low a temperature may cause the dough to become sticky.

1.3 Recipe problems

1.3.1 Improper control of moisture in the recipe

The amount of moisture added has a direct effect on the viscosity of the batter, and too much moisture can easily lead to stickiness.

1.3.2 Too much sugar in the recipe

Excess sugar will increase the viscosity of the batter, especially during baking, the sugar is easy to melt, resulting in sticky.

Practical methods to solve sticky cake

2.1 Optimize flour selection

2.1.1 Select high-quality flour

Select high-quality flour with better water absorption and moderate starch content to reduce the problem of sticky batter.

2.1.2 Reasonable storage of flour

Ensure that the flour storage environment is dry to prevent the flour from absorbing moisture and caking, which will affect the texture of the batter.

2.2 Precise control of dough handling process

2.2.1 Control mixing time

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

2.2.2 Strictly control the temperature

During the dough fermentation and mixing process, make sure the temperature is within the appropriate range, avoid too high or too low temperature.

2.3 Adjustment of recipe proportion

2.3.1 Control the amount of water

Precisely control the amount of water in the recipe to ensure moderate humidity and prevent the batter from being too sticky.

2.3.2 Adding starch in the right amount

Appropriate addition of starch in the formula helps to reduce the viscosity of the batter and improve the handling properties of the dough.

2.3.3 Reasonable control of sugar

Reduce the amount of sugar used, especially the step of applying syrup on the surface of the cake, in order to minimize the sticky problem caused by the melting of sugar during the baking process.

Suggestions for practical operation in production

3.1 Quality control

Establish a perfect raw material inspection system, and carry out strict quality control on incoming raw materials such as flour and sugar to ensure that the raw materials meet the production requirements.

3.2 Operating procedures

Formulate detailed operation procedures, including the screening of flour, batter mixing time, temperature control, etc., to ensure that each operation step is carried out in accordance with the procedures.

3.3 Training and skill improvement

Provide relevant training to production personnel to improve their understanding of the characteristics of the batter and enhance their ability to deal with problems.

3.4 Tracking and Improvement

Establish the problem tracking mechanism, test each batch of cake, track the cause of sticky problem, and adjust the production process in time.

3.5 Equipment Maintenance

Keep the production equipment in good condition, carry out regular inspection and maintenance to ensure the normal operation of mixers, ovens and other equipment to minimize unstable factors in operation.

3.6 Data monitoring

Introduce real-time data monitoring system to monitor key process parameters online. Through data analysis, abnormalities can be detected in time, providing a basis for adjusting the production process.

Future Trends and Innovations

4.1 Intelligent technology application

With the development of intelligent technology, introduce an intelligent production system to realize real-time monitoring and control of the production process through sensors, data acquisition and analysis and other technological means, so as to reduce the risk of stickiness.

4.2 R&D innovation of raw materials

Invest more R&D efforts to develop flour and other raw materials with better characteristics to reduce the possibility of sticking.

Conclusion

Sticky cake is a common but influential problem in cake production. The problem of sticky cake can be effectively prevented and solved by optimizing the selection of raw materials, reasonably adjusting the ratio of formulas, and accurately controlling the dough handling process. In actual production, it is recommended that the company should strengthen quality management, personnel training and equipment maintenance, introduce advanced monitoring technology and continuously optimize the production process in order to improve product quality and production efficiency.

With the continuous development of science and technology, cake production will develop in the direction of intelligence, green and high efficiency. In the future, through the application of innovative technologies and the continuous improvement of the management mode, it is expected that the problem of sticky cake can be better solved, the quality of the cake can be improved, and the consumers’ demand for delicious cake can be satisfied.