Using A Proofer And Or Holding Cabinet For Cupcake Moisture
Business By Christinekk Updated 2 Oct 2019 , 2:27am by -K8memphis
Looking for anyone with experience or advice to give. I have a large cupcake bakery and use bulk mix. It’s a hit or miss moisture wise over the years. Recently when our bakers finish baking the cupcakes they seran wrap them on baking sheets and the fosters come in a few hours later to frost. The seran wrapping seems to have added some moisture and density to the cake. Does anyone know anything about using a proofer or holding cabinet to add moisture or lock in moisture to Cake / cupcakes in a bakery?
your best bet is to bake more carefully — use a thermometer — i’ve never heard of proofing baked cake — not that it isn’t done just ‘cause I never heard of it but surely you would run the risk of creating a petri dish full of bacteria — would be subject to molding quicker — I would never do that and sell it or eat it —
simple syrup can be added after baking without harm but all you have to do is take them out of the oven on time — one or two minutes over can make a big difference three minutes over and they’re dry —
you can get a zip up cover for your entire speed rack to save on the labor involved in individually covering each pan — get your overs in earlier to do cupcakes first —
you can buy them separately but here’s an all in one, the rack and cover and sure you could get the rolling cabinets too —
I meant get your icers/frosters in earlier and/or your bakers in later so there’s less time for them to dry out —
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