Pastry Cooling

From such Chinese pastries as pineapple cakes, wedding cakes and biscuits to such western pastries as breads and cakes, the traditional way to cool pastries is either to place them in ambient temperatures or to use fans. That may work as pastries were made in former times with low water content for the purpose of preserving.  However, as consumers demanding an improved taste and production methods being improved, pastries with a moisturized texture and rich fillings are emerging. Problems associated with cooling also arise.  A failure in any part of the processing flow would result in vast product discards, such as spoiled fillings caused by high temperatures in the center, surface cracks caused by wind blow or the growth of molds caused by slow cooling.  Sunshine Energy’s rapid cooling machines for solids are suitable to pastry business.  Nevertheless, what are the differences between Sunshine Energy’s rapid cooling machines and conventional cooling methods?  Let us explore in more details.

1. fans vs. heat exchange

Fans are mostly used in traditional cooling. Wind blows directly to the pastry skin and takes a great deal of water away. The dried skin can easily lock the water, leaving high water activity inside the pastry. Surface cracks prevent the heat from emitting, resulting in bad appearances and flavors.  Rapid cooling machines from Sunshine Energy are instead based on heat exchange, allowing the heat gathered among trays being able to release.  Wind does not blow directly to the surface of pastries so takes no moistures away. The cool air coming into trays pushes the heat outwards and produces an uniform cooling effect.  Sunshine Energy’s test shows that fans cooling tends to have an unequal cooling result as the windward side is cooler than the leeward side, not to mention the temperature difference between front and back side of the trays.  Rapid cooling machine from Sunshine Energy can cool not only each product but each tray in the trolley evenly.

2. uniform cooling between upper and lower racks

To save space, pastries are mostly placed on trays and cooled per trolley basis.  Most industrial fans are bounded to the height and thus only trays in the middle range get to cool. To cool each trays equally, operators need constantly shifting the trays by hand.  Often, the time difference causes different trays different temperatures, leading to an unequal cooling result.  Rapid cooling machines from Sunshine Energy do not have such a problem.  The machines take the heat from each rack, making it possible to cool the whole trolley evenly.  Based on Sunshine Energy’s own test, the company’s rapid cooling machines help to reduce by 30% of cooling time and energy consumption, besides an even cooling performance.

3. cloud-based monitoring

Baking masters watch heating temperatures closely for avoiding over- or under-baking and yet neglect the cooling process. Slow or uneven cooling leads to overheated products.  These days, baking equipments have advanced heating and heat holding performance. The temperature difference can be kept within 1 degree.  Cooling should however receive the same weighting. Besides rapid cooling machines, the company also markets cloud-based alarm monitoring system to allow you to keep tracks of changes in temperature and humidity.  After conducting experiments, you can find out an optimal cooling time for your products, ensuring not only a good cooling process but a good flavor and taste for your products.  In earlier times, there were hardly right machines on the market and, as the result, pastry cooling had been largely omitted.  We now have rapid cooling machines and monitoring system.  We believe they would lift your product quality to a different level.

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