Batter Viscosity, FAQ

Have you ever been annoyed with additions (chocolate chips, diced fruits, nuts, etc) that sink to the bottom of your products? Would you like to know the simple answer? At Baking Fix, it’s one of the most frequently asked questions.

A common myth for correcting this problem, is to toss your additions in flour. Unfortunately, this is not the answer to keeping your add-ins from sinking. Extra flour is useful to coat and separate sticky ingredients, and helpful in absorbing excess moisture from fruit. But the answer to keeping your add-ins suspended: start with a thicker (denser) batter.

It’s all about viscosity.  Think about the viscosity (density) of honey versus water. Which of those two is better at suspending a solid particle? The denser a batter, the better equipped it is to keep additions (choc chips, dried fruits, nuts, etc) from sinking to the bottom.

Thick batter for Apple Cranberry muffins will suspend the fruit and nuts.

These muffins all have visible fruit, indicative of a thick batter.

Dense batters work well for all products.

If adding more flour does not result in your preferred texture – you prefer a lighter, more tender result in your baked goods – it can help to chop heavy or large add-ins into smaller (lighter) pieces. But if you have a thin batter, only very small, light pieces will stay suspended.

Answers to some of your other baking problems are covered in my book, Home Baking for Profit.

Home-Based Baking at its Best!

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