80% cake and cream margarine containing trans FA

GS recipe library

Application Recipe

Cake and cream margarine is normally used as a Fat phase in %

whipped cream e.g. for decoration and for baked goods
Hydrogenated fat blend MP 40/42°C 16.0
e.g. for cookies or sponge cake.
Hydrogenated fat blend MP 34/36°C 37.0
Liquid oil 26.6
Emulsifier (polyglycerolester) 0.2
Emulsifier (mono-glyceride) 0.2

Aqueous phase in %
Water 16.9
Salt 1.0
Sugar 1.0
Skim milk powder 1.0
K-sorbate 0.1

Characteristics Normally colour and heat stable flavour is added.

Recommended pH value 4-5 by means of citric
Excellent air incorporation properties of the margarine
acid.
will result in an improved volume in cakes and improved
whipping properties if the margarine is used as a
Solid fat content in %
decoration or whipped cream. Cake and cream margarine
10°C 42.0
should be easy to mix in the dough and neutral in taste.
20°C 27.0
Salt, sugar and skim milk powder support the Maillard
30°C 7.0
reaction (non enzymatic browning reaction).
40°C 0.0

Melting point
Approximately 32-34°C

Processing
• The ingredients for the aqueous phase are mixed. pH is adjusted.
• The ingredients for the fat phase is melted under agitation, typically the highest melting fats are added first
and liquid oil last. The fat phase is then tempered to approximately 5-8°C higher than the melting point of
the fat phase.
• Emulsifiers, which are mixed into liquid oil in the proportion 1:5, are heated and melted at a temperature
approx. 5-8°C higher than the melting point of the emulsifiers, and added to the fat phase.
• Flavour and colours are added according to solubility.
• The aqueous phase is added under agitation to the fat phase.
• The complete emulsion is pasteurised which typically involve heating to 75-80°C for 15-20 sec and cooling
to 45-50°C or 5-8°C higher than the melting point of the fat phase.
• The emulsion is crystalIised according to the flow diagram below.
• In order for cake and cream margarine to achieve an optimal plasticity and performance a tempering period
is often needed. Duration and storage temperature differs from fat blend to fat blend. Usually cake and
cream margarine is tempered at approx. 16-21°C. Duration: 2-3 days. However, some recipes high in
interesterified blends need longer tempering time at lower temperatures.

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 80% cake and cream margarine containing trans FA
GS recipe library
5 PT
402
TIC TIC FS
PI 500 501 300
401

M1 M1 NH 3 NH3 NH 3 NH3
Liquid suction Liquid suction
M1 gas gas

M
ICM ICM

R1 R1 PT PT
400 400

TI
502

M1 M1 M1

M1

Drain

Typical quality deficiencies

We recommend the following changes in processing if the below mentioned quality deficiencies during or after
processing occur:

Too hard at the wrapping machine Lumpy (lumps of different sizes)

• Cool more intensively in the first cooling section
and/or less intensively in the last cooling section
of the SSHE
• Increase the rotation speed in the pin rotor
machine
• Ensure proper water circulation in the jacket of the
pin rotor machine
• Increase the rotation speed in the pin rotor
machine
• Ensure proper crystallisation in the first cooling
section of the SSHE
• Ensure proper water circulation in the jacket of the
pin rotor machine

Greasy or too soft at filling or wrapping machine

Brittle • Decrease the rotation speed in the pin rotor
• As described above machine and/or decrease the residence time in
• Increase the total volume of kneading units, i.e. the kneading unit(s).
pin rotor machine • Cool less intensively in the first cooling section
of the SSHE and/or more intensively in the second
cooling section of the SSHE
Grainy (small rice-like grains)
• Increase the remelt temperature of the return
product Oily appearance or too shiny surface

• Ensure proper pasteurisation profile • Decrease the rotation speed in the pin rotor
machine and/or decrease the residence time in
• Cool less intensively in the first cooling section of
the kneading unit(s).
the SSHE
04/2008

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