Professionally cutting your cake into beautiful slices can easily be derailed by one thing, poorly packed crumb bases. You can invest in the best slicing equipment, but if your not creating professional crumb bases they can crack and crumble as soon as the slice is handled. But not to worry, FoodTools can help!
FoodTools solved the crumbly crumb catastrophe with the CS-7C crumb spinning machine. In most bakeries the discussion is how to properly “pack” or “press” a crumb base, and though these methods work well by hand, we found that the most effective way to automate a large production crumb line is to spin the bases. Spin forming a crumb base evenly distributes the crumbs across the bottom as well as up the sides and applies even pressure that results in accurate and consistent crumb thickness.
The most simple crumb base is the bottom of the pan only. For this style we use a “bottoms only” head which has a flat bottom that evenly presses the crumbs across the entire base but keeps crumbs from forming on the side of the pan.
CREATING PROFESSIONAL CRUMB BASES
Watch this video showing the CS-7C creating professional crumb bases for cheesecakes and pies.
Some bakeries prefer to use crumbs not only on the base of the pan, but up a predetermined height along the sidewall of the pans. For this type of cake we use a rounded spinning head with tall sides. One option is to use the operators finger to form the crumbs to the desired height. FoodTools can also manufacture an accessory to allow the crumbs to form up to a specific sidewall height.
In addition to round cake pans and bottomless cake pans, the CS-7C can form crumbs into a pie tin with a special crumb spinning base that is custom made for the baker’s pie pans.
Contact FoodTools today to test your crumb mix on the CS-7C and see how a crumb spinning machine compares to packing by hand.
BAKING INDUSTRY RESOURCES
BakingBusiness.com | Snack Food & Wholesale Bakery