2.2 min read

When the mould becomes the problem. And the 1st solution.

In food manufacturing, the mould is not just a production tool. It can directly influence product quality, consumer perception, and process efficiency.

A quality complaint that revealed a deeper issue

A cake producer approached us after receiving complaints about a metallic taste in the finished product.

The investigation highlighted a critical issue: their aluminum molds were causing aluminum residue transfer during baking and demoulding.

These metallic traces were affecting the final product experience and creating a serious quality concern.

alluminium mould

The impact goes beyond the final product

The challenge was not only related to consumer satisfaction.

The production process was also affected.

When aluminum residues are detected by metal detection systems, production lines can stop, leading to unexpected downtime and efficiency losses.

At the same time, because production lines are often set according to product weight parameters, detection can become more complex:

False stops can interrupt production even when no actual contamination is present.

In some cases, there is also a risk that unwanted metallic particles are not detected and production continues.

Both scenarios create uncertainty and additional challenges for quality control teams.

The solution: replacing aluminum molds with paper baking moulds

To overcome these challenges, the customer switched from aluminum molds to paper baking moulds.

By removing aluminum from the product contact process, paper moulds eliminate the risk of aluminum residue transfer from the mould itself.

As a result, any metallic particle detected during production is linked to an actual external contamination event, allowing for a clearer and more reliable quality control process.

Paper baking mould