Confectionery Industry Technology

MKI Supplements - Cupcakes

Additives MKI - CupcakesCupcakes

High-calorie pastry made with large] amount of oil, melange, sugar and wheat flour of higher grades. Most recipes include cakes of raisins, candied fruits, nuts and others. Cupcakes produce GOST 15052-96 «Muffins. General technical conditions "or TU enterprise.

formulation example



Consumption of raw materials to finished products 1 t, kg


in dry substance

Wheat Flour
























Ugleammoniynaya salt






sugar, powdered





According to the recommendations






OK. 1214


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Technological process

Technology cupcakes production process consists of the following stages:

1) preparation of raw materials for production;

2) preparation of dough (yeast cupcakes);

3) dough preparation;

4) molding;

5) baking;

6) cooling;

7) packaging, labeling, transportation and storage.

Features of use of food additives in the production of cakes

In the production of cakes, the following food additives: coloring agents, flavoring agents, flavor enhancers, emulsifiers, preservatives, antioxidants, humectants, disintegrators.

Flavours. Cupcakes without flavorings may be featureless smell and taste of fat. Flavours bring in cupcakes a sweet and pleasant flavor, attractive fragrance, and effectively mask the taste of fat. The cupcakes are used mainly, liquid flavors, although allowed to use and powdery. Popular vanilla, coffee, citrus aromas.

Additives MKI - CupcakesVanilla flavors, ethyl vanillin and vanilla flavors are used as vanilla flavors. Although all kinds of vanillin can be used to flavor cupcakes, but its different brands give them a slightly different flavor profile. The flavor profile of cakes with artificial flavoring ethylvaniline is usually somewhat coarsened. The dosage of vanillin in cupcakes from 75 to 500 g / t, the dosage of ethyl vanillin is 2-4 times lower. The dosage depends not only on the taste and preferences of the consumer, but also on the purpose of the application: whether it is necessary to impart an intense aroma and taste to vanilla, enhance other flavors, for example in a curd cake, or disguise unwanted tastes, for example, flavor of fat. Dosage of flavors must comply with the recommendations of the manufacturer. The exact dosage is determined by the results of the experimental development.

Flavours introduced into dough together with other components. To preserve flavor after baking and reduce the dosage of flavor, especially cupcakes small size, it is recommended to make the flavor mixed with the fat or prescription melange, performing the role of "locks the flavor."

Dyes. Dyes in the production of cupcakes are extremely rare. To make the cake more yellow, if it is not provided with egg products, use beta-carotene (E160a) or synthetic dye tartrazine (E104). Approximate dosage of tartrazine 30-50 g per ton of cake. An aqueous solution of this dye (see Appendix 16) is recommended to be added during the batching of the dough. Beta-carotene in the form of an 30% oily solution is recommended to first dissolve in vegetable oil: 1 part of the dye dissolves in 20 parts of the oil. The received solution in the amount of 400-800 g per ton of the finished product is recommended to be applied during the batching of the dough. The dosage of beta-carotene in the form of 10% water-dispersible powder is 5-15 g per ton of finished product.

To make a cake brown (in the absence of cocoa powder, it is insufficient amount or insufficient coloring power) use caramel (sugar) color (E150). Suit all kinds of dye. The dosage depends on the species of the commodity form and the desired intensity of the staining. Usually E150s1 flow for color "coffee with milk" is 1-10 kg per ton, brown - 50-90 kg per tonne.

Disintegrants. Cakes can be made with yeast, chemical baking powder without chemical disintegrants and yeast. As a chemical leavening agent used in cupcakes ugleammoniynuyu salt, baking soda is much less, sometimes baking powder. Dosage ugleammoniynoy salt may be 0,8-2,0%, soda drinking - 0,4-0,9%. When to replace the carbonate ugleammoniynoy ammonium salts it should take about 30% less.

Emulsifiers. The dough for the cakes is a multiphase structured system, in which the presence of emulsifiers is crucial, therefore, formulated cakes in one form or another must include egg products. Their role is enhanced in the cupcakes, which are produced without the baking powder.

The quality of muffins depends to a large extent on the dispersion of the fat emulsion. As a rule, to create a finely dispersed emulsion of prescription egg products is not enough, use an emulsifier. It "breaks" the fat into tiny balls, prevents them from sticking together and thus stabilizes the emulsion. The smaller the fat particles, the better they are distributed between the particles of flour, forming thin films, preventing the binding of water proteinaceous substances of flour. As a result, a porous structure is formed during baking and the cake acquires a delicate, fine-pored structure, in addition, the migration of fat to the surface of the article decreases.

By facilitating the creation of thin films of fat enveloping particles of flour, emulsifier reduces the friction between the components of a mixture of prescription. Because of this increased test flexibility and reduced his nalipaemost on working equipment bodies.

Using emulsifiers lecithin (E322), mono- and diglycerides of fatty acids (E471), polyglycerol esters of fatty acids or mixtures thereof, polysorbates (E432-E436), fatty acid esters of sorbitol (E491-E496) analogously to their use in the production of butter cookies.

Additives that increase shelf life. In accordance with GOST 15052-96, the shelf life of cupcakes at a temperature (18 ± 3) “C and relative humidity of air no more than 75% from the date of manufacture is:

1) 2 days - for yeast-made muffins;

2) 12 days - for cakes made with yeast in polymer packaging;

3) 7 days - for muffins made with chemical leavening agents, as well as without chemical leavening agents and yeast.

Increase the storage period of cupcakes can be achieved by changing the recipe enrobing surface, using food additives and sealed package.

The main problem with storing cupcakes is staleness. Since muffins are characterized by a water activity value of 0,6 <aт<0,9, the danger of microbial spoilage is quite real for them. For muffins that are stored longer than specified in the GOST, oxidative spoilage cannot be ruled out.

staling problem solve addition of emulsifiers and humectants. Emulsifiers indirectly act as water retention. The creation and stabilization of emulsions involve physical binding of the water, that is, slowing its loss. Furthermore, the binding of water leads to lower water activity. This indirectly increases the effects of preservatives.

Significantly slows the staling of cakes one of the special amylase enzyme preparations used in bakery. Cupcakes without packaging, to which is added the drug at a dosage of 20-50 100 g per kg of flour, not stale 10-15 days.

Slow processes of microbial spoilage cupcakes can use preservatives. The pastry Ministry of Health allowed sorbic acid (E200) and its salts, potassium sorbate is used in practice (E202). These preservatives are effective in neutral confectionery subject microbial spoilage by molds and yeasts. The recommended dosage of sorbic acid is 50-100 100 g per kg of flour; potassium sorbate - 70-135 100 g per kg of flour. The acid is used in powder form, mixing with sugar, potassium sorbate, - in the form of a concentrated solution.

To prevent oxidation of fats in the cupcakes with a fat content of more than 10% is possible with the help of antioxidants butylhydroxyanisole (E320) and butioksitoluola (E321). Moreover, it is recommended to use them in a mixture in the ratio of 1: 1. The dosage of the mixture of antioxidants 100-200 1 grams per ton of products. If a significant increase in the shelf life is not necessary, you can restrict the use of antioxidants synergist EDTA (E385). Antioxidants should be made, previously dissolved in vegetable oil, then in fat, going to knead the dough.

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