emulsifier compostion is dmg ,pgme batter gravity after mixing is 0.44
wpc 80 percent used ratio is :3.5 percent .batter weight is 1.3 kg per tray
Whats the water weight you used? howv much, you did you put in the recipeā¦
Before mixing is the batter fluid in appearance or thick thats it flow slowly ?
Are you using powder or paste emulsifiers 0
Water WEIGHT IS :500GM
BATTER THICK FLOW SLOWLY
powder emulsifier
are you usinfg liquid caramel or powder caramel?
powder caramel
500gram for how many kg premix?
for 1 kg premix
Okā¦i see you had more dry solids than sugar,plus you use gum and dried caramel which affrect the cake formula balances ā¦
You should reduce your flour starch ratio to compensate for other drying solids like cocoa, caramel, and gumā¦So if the sugar is 42 then the flour should be 30 ,cocoa 2, dry caramel 3. no more starch .
so sugars flour ratio will be 42/35ā¦
if you find it sweeter add salt 0.5
You can verify by using 30 flour and 5 starch then beat ā¦it to a foamā¦
the emulsifiers can raised up ro 2 0 maximum if using cocoa caramel blend for lighter batterā¦but not necessary unless you require more volume.
The gum can be reduced by half if the cracking still
occursā¦
BTW I find your WPC is low thats anotherās factor that affect volumeā¦it should be higher for more structure and cake volumeā¦
good luck.!
1 Like
ok thank you so much
Youāre welcomeā¦