One product, infinite possibilities: cakes come in all shapes and sizes, with unique concepts to mark memorable events or casual experiences. To create the cake that will stand out, the tray is the limit.
Special cakes go in special trays
The creativity put into making cakes puts forth a wide variety of (delicious) products. The same goes for the pans in which they are made: they have to suit the product and the production line in every aspect: “The shape, design and size have to lead to the best baking results, and the coating has to create enough no-sticking effect so that the cake is easily depanned, with no damage to its integrity,” Guido Kempf, CEO, Kempf, explains. The German company develops a custom solution for nearly every project, including designing unique shapes, such as those required by the famous Austrian Gugelhup cake or special designs for tartlets, for example.
“The shape, design and size have to lead to the best baking results, and the coating has to create enough no-sticking effect so that the cake is easily depanned, with no damage to its integrity.”
Guido Kempf, CEO, KEMPF
The company takes into consideration the usual suspects in threatening the lifespan of trays used for cakes: unsuitable cleaning with aggressive chemicals or overheating the pans and/or the coating, and designs them with high-quality materials, to extend their lifetime. Ingredients can pose challenges to the integrity of the pans, too: “The most challenging ingredients/toppings are egg wash and dough with high sugar content. If the sugar content goes up to 15% or even higher, it becomes difficult to find a coating solution to provide a sufficient non-stick effect. Of course, we have several options available for such cases, in our high-quality coating portfolio of KG-Flon coatings,” Kempf explains. They were developed to provide an excellent non-stick effect and to be resistant against routinely occurring abrasion. Alternatively, when the sugar ratio is even higher, only a combination of high-grade non-stick coating doubled with greasing is successful, according to Kempf.
When using these trays to bake cakes, vacuum depanning should be considered as a method that will protect both the cake and the pan coatings, Kempf recommends. Using this process where applicable will improve the lifespan of the non-stick coating.
For cake trays of any shape and size, the right cleaning processes are key to a balance between optimum hygiene and ensuring the pans’ protection. Ease of cleaning is included in the design of the pan, Kempf highlights: “The right design will eliminate any gaps that are very difficult to clean.” To optimize cleaning, the company always recommends using a continuous inline cleaning solution, because only hot water is used in most cases (no detergents).
The ongoing question remains: what original and unexpected creation will be popular with the consumer? Solutions to support production are therefore available – or can be perfected.
The article is part of an extended feature, which was originally published in [BBI 6 – 2022]. Read the full article in the magazine:
