Recipe
- Depositer
- Steamer
- Softmoon cake
Softmoon Cake
It is a steamed cake with cream and jam inside the sponge.
Using local ingredients for the batter or filling will create an original softmoon cake.
Production Processes：
① Depositing the sponge batter (System One (depositor head (slit nozzle)))
② Steaming (Fine Up Tunnel Steamer)
③ Peeling the sponge from the sheet paper and putting into cups (cup dispenser for softmoon cake)
④ Depositing the cream (System One (depositor head (plain nozzle)))
⑤ Depositing the jam (System One (depositor head (plain nozzle)))
⑥ Steaming (14 min) (Fine Up Tunnel Steamer)
⑦ Depositing the sponge batter (System One (depositor head (slit nozzle)))
⑧ Removing the cakes from the cups
Product information
- Weight
- 54g (batter: 24g, cream: 30g)
- Size
- φ70mm×H30mm
- Ingredients
- [Sponge batter]
whole egg, granulated sugar, cake flour, syrup, emulsified oil, oil, food coloring
[Filling]
strawberry: strawberry cream, strawberry jam
orange: cheese cream, marmalade
blueberry: yogurt cream, blueberry jam
grapefruit: cheese cream, grapefruit jam
mocha: cafe au lait cream, custard cream
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
