Animal Science and Food Technology

Rationalisation of commercial and technological features of biscuit semi-finished products during baking

Volodymyr Fedorov, Оleg Kepko, Oleksandr Trus, Valentyna Kepko
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Abstract

Each type of flour-based confectionery requires specific thermophysical conditions to be achieved within the selected oven. Sponge cake semi-finished products have unique baking characteristics that must be taken into account when designing and adjusting baking equipment. This study aimed to examine heat flux densities across the surfaces and layers of sponge cake products using technical instrumentation, and to provide recommendations for industrial thermal regimes. Temperature measurements were carried out using thermocouples and compact, low-inertia heat flux sensors. Baking was performed in a laboratory oven using traditional metal moulds, as well as with anti-adhesive paper inserts placed inside the same moulds. The inserts were prepared by priming paper or cardboard with a 10% polyvinyl alcohol solution, followed by coating with a water-based emulsion of silicone fluid mixed with polyvinyl alcohol and a small amount of curing catalyst. The experiments were conducted at temperatures ranging from 140 to 200 °C. The paper presented data on the baking kinetics of the upper layer of sponge semi-finished products, both in metal moulds and with paper inserts under optimal heating conditions. Two series of tests were carried out using a laboratory oven with combined convective and radiant heat input. The optimal baking regime was determined to be 170-180 °C with equal heat supply from the top and bottom. The results confirmed the effectiveness of anti-adhesive paper inserts, which reduce the thickness of the bottom crust, minimise product breakage, and improve sanitary conditions during production and distribution. The study identified optimal baking regimes for sponge semi-finished products in industrial bakery ovens, based on technological, quality, and economic considerations. The practical value of this work lies in the applicability of its findings at baking and confectionery enterprises seeking to optimise the baking modes of biscuit semi-finished products and to improve the quality and efficiency of production

Keywords

kinetics of baking; thermometry; heat metering; thermal and physical characteristics; thermal resistance

Suggested citation
Fedorov, V., Kepko, О., Trus, O., & Kepko, V. (2026). Rationalisation of commercial and technological features of biscuit semi-finished products during baking. Animal Science and Food Technology, 17(1), 93-104. https://doi.org/10.31548/animal.1.2026.93
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