Engineered Steam Cake Excellence

The Steamed Cake Renaissance

As consumers globally seek lighter, moister alternatives to traditional baked goods, steamed cakes have surged in popularity. According to Market Research Future, the global steamed cakes segment is projected to grow at a 6.8-7.5% CAGR through 2028, driven by demand for moist, healthier alternatives to baked goods. Unlike oven-baked counterparts, these delicacies rely on gentle steam cooking to achieve unparalleled tenderness. At Neofoods, we've engineered a breakthrough High-Egg Steamed Cake System that combines 36.44% egg content with patented stabilizers and emulsifiers, redefining quality benchmarks for industrial producers.

The Science of Perfect Steam Texture: Why Formulation Matters

Conventional steamed cakes face three critical challenges:

1. Moisture Migration: Leading to soggy bases or dry crumbs

2. Collapsed Structure: From inadequate batter stability

3. Short Shelf Life: Limited to 7-10 days due to staling

Our ingredient system solves these through precision chemistry:

                                                                                                                                                         Core Formula Architecture

Key Insight: The 2.14% Speed Soft C08 thickener blend creates a hydrogel network with 3.2x water-binding capacity—validated by ISO-standard swelling tests.

Proprietary Production Process: Precision from Mixing to Molding

Step 1: Intelligent Batching

1. Dry Blend Premixing: Sugar + salt + emulsifier + malt syrup + sorbitol/glycerin

2. Purpose: Pre-dispersion prevents clumping during hydration

Step 2: Controlled Hydration & Aeration

1. Combine whole egg + water at medium shear

2. Integrate dry blend → mix until sugar dissolves (Brix 32°±1)

3. Add flour/cornstarch/baking powder → low shear (1 min)

4. Critical Phase: Whip at high speed to SG 0.46

5. Fold in oil → achieve final SG 0.48

*Technical Note: SG 0.48 = 480g/L density, optimal for even cell structure*

Step 3: Steam Optimization

1. 90°C for 17 minutes → gelatinizes starches without protein denaturation

2. Why 90°C? Below water boiling point to prevent crust formation

Step 4: Cooling & Packaging

1. Ambient cooling to 25°C before demolding

2. Nitrogen-flushed packaging for 45-day stability

Neofoods' Ingredients: Engineering Superiority

1. Compound Cake Emulsifier (SP Blend)

✓ Composition: Mono/diglycerides + sorbitan monostearate + sucrose esters + propylene glycol

Functions:

✓ Increases batter overrun by 40%

✓ Stabilizes air cells during steaming

✓ Prevents oil separation

2. Compound Thickener (Speed Soft C08)

Active Components:

✓ Hydroxypropyl distarch phosphate: Heat-triggered viscosity

✓ Acetylated distarch phosphate: Freeze-thaw stability

✓ Konjac glucomannan: Elastic gel formation

Results:

✓ 68% reduction in crumb firming rate

✓ 100% collapse-free yield

Technical Advantages vs. Conventional Methods

Customization Solutions for Every Production Scale

Whether you're a craft bakery or industrial plant, we engineer formulations to your needs:

1. Ingredient Modules

a. Thickener Adjustments: Konjac ratios for varying chewiness (5 customization tiers)

b. Egg Replacement Systems: Plant-based alternatives maintaining 35% protein equivalence

c. Clean-Label Options: Enzyme-based anti-staling solutions

2. Process Optimization

a. Steam time/temperature profiling

b. Batter viscosity control systems

c. Automated SG monitoring sensors

Request Your Inquiry: support@neofoods.world

Explore more: High Egg Steamed Cake-Neofoods