AboutChef Todd Mohr Expertise I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event.
Experience Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily.
Publications I am a featured author at Ezine Articles (ezinearticles.com, ideamarketers.com, articlecity.com, buzzle.com, selfgrowth.net)
Education/Credentials Bachelor of Arts, Long Island University
Associate of Arts, Baltimore International Culinary College
Past/Present Clients My catering company boasts many of the nations largest companies as clients over the past 8 years.
Question Halo Chef Todd, thanks for taking time to answer my Q.
I work in one of the confectionery factory in malaysia. The swiss roll dept produced around 900pcs of different flavoured S/R a day.
With different fillings used such as butter cream, strawberry jam, kaya paste (coconut milk and egg with pandan leaf) etc. Currently we still depend on manual labor to spread the fillings on the S/R.
Due to the viscosity of each filling are different, i am now trying to standardize the weight of the fillings used for each S/R to cover the cost and standardize filling weight.
They usually just use their cream knife to scoop the filling by estimation and spread the fillings on the sponge, thus the amount may differ from other staffs.
Hope you may give me a solution for this, as they want a not so complicated and time consuming way due to more efficient production.
Sincerely,
Vincent
Answer Vincent -
The simplest answer is to get some portion scoops (ice cream scoops)of a certain volume. During production, the portion would be one level portion scoop. The beauty of the scoop is that it will also eject the portion, giving more speed to production than uncertain portions with a spatula.
If your operation is big enough, there are plenty of mechanized portioning devices that you can add to a production line. Workers lay out the cake, it is transferred on a conveyer belt to a position under the portioning device, then moves on to complete the project.
In the absence of these two options, have some employees dedicated simply to portioning the filling in precise cups or bags. They then pass the portions on for assembly. You'll have to decide if the increased labor is worth the wasted and inconsistent product costs.
