That’s not all, production volumes are also a part of the equation when choosing a pan for cakes. Anneliese differentiates between three levels of operations: “First, we have bakers who are happy with individual molds or trays because their production volume does not require a convection wagon oven or a different type of an equivalent baking area. As the business grows and such means of production become interesting, we can work with the baker to design their individual equipment. For example, we could put several cake molds on a strap to be inserted on a rack. This makes handling efficient, as the baker can use their hands to handle three-four cakes instead of only one, in a single mold. Finally, the third level concerns the industrial producers. Of course, pan straps and trays can be customized to fit any industrial bakery line. Those would have a (reinforced) frame and edge bumpers. Moreover, solutions for automated stacking or handling are requested frequently at the moment,” Schulze shares.

Ingredients in cake formulations pose no particular challenges when it comes to pan selection, with the notable special care for free-from products. One consideration that should be kept in mind, however, is that, even if the pan can have relatively complex shapes, e.g. animals, or cars, the cake made with that mold usually lacks details and can look very different from the original concept. “For example, while the eyes of the teddy bear might have irises in the pan, the resulting cake will not have a visible iris. Sharp and small outlines usually don’t work very well,” Anneliese outlines. The company can provide 3D-printed pans at a relatively low cost for testing.

Coatings, however, are an important factor. Cakes usually contain fat, sugar and egg; more often than not, all three. Even a single one of these ingredients can kill most non-stick coatings. Anneliese recommends sharing information about the ingredients in advance with their experts, for appropriate pan recommendations. “However, only real-life tests over several months, or an equivalent number of baking cycles, will tell the whole truth about the suitability or failure of the coating,” Schulze adds. Looking at these difficulties, it becomes apparent why many bakers, regardless of their size and daily production output, do not choose a non-stick coating but use release agents instead. “However, the Anneliese team is convinced that non-stick coatings save work, time, and resources in the long run.”

The most requested type from Anneliese is the simple sponge cake tray still, which can be customized in any size – to fit anything from window displays to ovens and transportation boxes. “Most bakers ask for our patented F-profile system to remove the crossbar for display, because it offers the easiest handling and is more robust than other options. Especially in Germany, people love sponge cakes with different fillings, toppings and icings. Plus, we’re always happy to see people get creative and reinvent the way to use them,” the specialist explains.