While a nicely browned surface is attractive in a home-baked cake, to a manufacturer the lack of uniformity can present difficulties. The evenness of microwave heating means that cake batters cook uniformly throughout with better yields, claims equipment supplier Selo-Bollans.
Moreover, it adds, deeper sponges can be achieved from a single layer, which has the potential for reducing the footprint of the line in a factory layout.
Selo-Bollans has supplied large-scale industrial microwave equipment for many years, but recent trials on cake batters have proved very promising thanks to technology improvements. What's more cakes can now be cooked in microwaveable plastic trays.
The company has a continuous microwave tunnel available for tests at its Birkenhead test kitchen.
Contact: Selo-Bollans, Tel: 0151 644 9393