Luxurious icing and tempting toppings are all part of a cake’s appeal, but consistently achieving the right balance is essential – for quality control, costs and consumer satisfaction.
RSSL was asked to analyse an iced chocolate cake and country-style fruit cake with two main objectives in mind; to quantify the different topping components as a percentage of the overall surface area and determine whether this consistently met the desired product profile.
RSSL’s experienced team used colorimetry instrumentation and VeriVide’s DigiEye image analysis software to provide objective measurements of the topping distribution on each of the cakes. By accurately separating the different components - such as icing, chocolate nibs and sugar – by colour, this advanced digital technology enabled us to generate robust and consistent data.
Controlled illumination under standardised lighting conditions meant that the analysis was repeatable across a defined timeframe and could be carried out by different RSSL analysts. This not only removed any variability in the results, it also produced CIELAB* (three-dimensional colour space) values that were far superior to those achieved by subjective visual assessment alone.
As a non-contact, non-destructive method, this approach also allowed the team to carry out the analysis while preserving sample integrity.
In both cases, we calculated the percentage of each topping to overall surface of the cake, as well as the average colour representative of that segment.
Chocolate cake: Two components - ganache icing and sprinkled chocolate nib topping. Our analysis found that around 25% of the visible surface was covered with chocolate nibs and 75% with chocolate ganache icing.
Country-style fruit cake: Three components - baked-in sultanas, sprinkled demerara sugar topping, sponge. Our analysis found that the sultanas and sugar accounted for around 25% of the visible surface – at 17% and 7% respectively – while the sponge represented 75%.
The client used our analytical results to refine the production process and ensure the distribution of cake toppings met the required quality standards. Understanding the exact percentages involved meant they could make informed commercial decisions regarding cost control, plus adjust application methods and quantities to ensure each cake delivered the intended flavour, texture and eating enjoyment in every bite.
Our experienced 3D imaging and metrology team use the latest cutting edge techniques and equipment to deliver unparalleled accuracy and detail compared to traditional methods. Find out more about how we can help you enhance quality control in manufacturing and accelerate R&D and innovation.