Cakes are a popular baked item produced for a wide array of consumers.
For those operating in the baked goods industry, the cake production process consists of several stages and results in high-quality, tasty products.
How are cakes produced commercially?
The commercial cake production process starts with making the cakes using ingredients such as flour, fat, eggs, sugar, flavourings, preservatives and raising agents.
At this stage, various methods are used to combine the ingredients.
For large-scale operations, a commercial mixer is used to mix the batter, meaning more cakes can be created.
Once the ingredients are combined properly, the mixture is placed carefully into a baking mould, which should be sprayed with oil so the finished product can be removed without sticking.
Unlike baking on a small scale, the moulds that are filled with mixture go through an automatic oven on a conveyor belt so that multiple mixtures can be sent through simultaneously, thus maximising the output of the operation.
During the baking process, temperature is monitored for consistency and quality purposes.
Once the cakes are baked, they will need to cool down so that they can bind together appropriately.
At this stage, suction pumps may be used to take away any moisture from the air that could cause condensation. In a commercial cake operation, cakes will never be packaged until they are cool as any warmth could make them collapse, which would result in wastage.
Commercial cakes usually have plastic packaging and may even have a tray underneath to support them when they are being delivered to various shops so that they can reach consumers in the best condition possible.
It’s important to note the length of the commercial cake production process will fluctuate according to the size of the cake as well as the efficiency of the process itself.
The importance of quality control in industrial bakeries
Quality control plays a huge role in guaranteeing that commercial bakeries produce consistently high quality and delicious baked goods that are safe to eat.
This is because regularly testing food products means there is less chance of contamination and other pollutants entering the food.
Quality control practices also ensure food manufacturers can adhere to relevant food safety regulations.
How to introduce quality control to the cake production process
Introducing quality control to the cake production process means implementing quality checks which allow food producers to regularly monitor the quality of their ingredients to maintain consistency.
Although this can be done by visually inspecting the food products, it’s better to use reliable and high-quality pieces of equipment like C-Cell that can give you accurate results.
How C-Cell can help test cake quality
Through objective analysis, measuring parameters, data production and improving bakes, C-Cell can be used by wheat breeders, ingredient producers, snack food producers, and chocolate producers to objectively assess product quality.
To learn more about the equipment we supply, get in touch either by phone on 01925 860 401 or fill out our contact form.