From time to time we experience problems with Swiss rolls cracking on rolling What causes the problem

The two most important characteristics of a Swiss roll sheet are that it should have a uniform thickness after baking and should be sufficiently flexible to withstand the rolling process. Control of a number of different recipe and process factors are therefore important if you are to avoid problems with the rolls cracking. We suggest that you look closely at the following aspects.

• The thickness of sheet after baking, since both increases and decreases in thickness may cause cracking. Thinner sheets are particularly prone to cracking. Pay attention to any changes in sheet thickness that may have arisen from changes in batter density, lower or higher, from changes in mixing times or from different levels of air injection in continuous mixers.

• Since baking powder action makes a significant contribution to roll thickness you may wish to examine the level that you use. The rate at which the carbon dioxide is released varies according to the type of acid that is being used and you may wish to check that you are using the same acid each time. There is some release of carbon dioxide gas while the batter stands before depositing and so any significant variation in batter standing time can have an effect on final product volume.

• You should check your deposit weight control to ensure that there are no significant variations. Remember that the deposit weight for a given unit area with Swiss roll batter is low and so even small variations may have a significant effect.

• Avoid unnecessary drying of the roll during baking. This may come from longer baking times, higher baking temperatures or higher air velocities in some types of oven. Variations in batter formulation and aeration will also have an effect on the final roll moisture content. Remember that a thinner deposit will bake to a lower moisture for a given set of baking conditions.

Continue reading here: What causes sponge sandwiches to assume a peaked shape during baking

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