Cakes with small, white speckles on the crust.
One of the most frequent defects we see on cakes is commonly known as ‘sugar spots.’
These speckles result from sugar recrystallization during baking, typically due to the reduction of moisture in the crust.
Mechanism of Sugar Spot Formation
Sugar spots arise when moisture loss during baking increases the sugar-to-water ratio, causing sugar to come out of the solution and recrystallize on the surface. Factors contributing to this phenomenon are:
1. Moisture Reduction
Recipe modifications that decrease moisture content, such as substituting butter or other fats containing a proportion of water with a white fat containing no water, can trigger sugar crystallization. The same can occur when replacing other ingredients with drier alternatives.
2. Granularity of Sugar
Coarse sugar dissolves slowly, leaving undissolved crystals that form white speckles.
3. Mixing Methodology
In flour-batter or blending-mixing methods, sugar can be dissolved in the water phase before incorporation.
In sugar-batter mixing, sugar exceeding the fat content should be dissolved in the liquid portion before addition.
In all-in mixing, pre-dissolution of coarse sugar is crucial to avoid sugar spots.
4. Baking Conditions
Lower than optimal baking temperatures prolong exposure to drying conditions, increasing surface sugar crystallization.
Low oven humidity can exacerbate moisture loss, enhancing the potential for sugar spots.
5. Standing Time Before Baking
When the batter rests too long before entering the oven, surface drying occurs, increasing the likelihood of sugar recrystallization.
Practical Applications for Prevention
Optimize Sugar Dissolution: Use fine-grained sugar and, where necessary, pre-dissolve it in liquid ingredients before mixing.
Control Moisture Content: Ensure a balanced water-to-sugar ratio, particularly when altering formulations.
Adjust Baking Conditions: Maintain optimal oven temperatures and introduce controlled humidity where feasible.
Minimize Standing Time: Reduce resting time before baking, especially in high-speed production lines. In conveyor ovens, minimizing resting time or using an atomized water spray at entry prevents this issue.
Modify Scaling and Molds: Prevent batter overflow in round cakes by refining scaling weight and adjusting paper band height.
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