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Category: Cakes

Cakes V: Checks to Perform

Cakes V: Checks to Perform

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Cakes are among the most complex products, yet they are often the least controlled during the process. Let’s explore the checks that can help us ensure a certain uniformity in our productions. During the cake preparation, there are several factors that must be controlled due to their influence on the final product quality. These parameters include the batter temperature, its density, and pH levels. Naturally, we assume there is some control over the correct dosing of ingredients, which forms the…

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Cakes IV: Formulation

Cakes IV: Formulation

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Discussing the formulation of a cake is quite challenging because there are numerous recipes that depend on the type of cake one aims to achieve. However, it’s possible to provide some general recommendations, although it’s always essential to consider that the method of mixing and the desired final characteristics of the cake may necessitate some variation. On the web, we can find many formulations based on units such as cups, tablespoons, or teaspoons. These formulas are straightforward and easy to…

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Cakes. Processing

Cakes. Processing

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After discussing general aspects of cake making and the role of each major ingredient, in this entry, we will delve into the preparation method and how the chosen variables influence each step of the process. This process is straightforward, involving mixing and beating the ingredients, followed by baking. However, there are different ways to perform these steps, especially the beating of the ingredients. Mixing and Beating During the beating process, the goal is to evenly disperse the ingredients and create…

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Cakes. Ingredients

Cakes. Ingredients

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While the characteristics of various ingredients have been discussed in previous entries, this section serves as a reminder of their functions in cake making. It’s essential to note that each ingredient serves a specific function, and formulations are calculated for the inclusion of specific ingredients. Therefore, even a slight variation in ingredient quantities or types, such as replacing sucrose with glucose syrup, may necessitate reformulation by adjusting ingredient quantities. Flour The blog has already dedicated a specific entry to the…

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Cakes. Basic Concepts

Cakes. Basic Concepts

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The term “cake” encompasses a wide variety of products, differing in formulation and preparation, but all based on the creation of a batter with incorporated air, followed by baking. During baking, the batter expands either due to the increased volume of trapped air as the temperature rises or through the action of a leavening agent, and in some cases, yeast. To better understand the final quality of cakes and optimize production methods, we can categorize them into two main groups….

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