Eggs are among the most commonly used ingredients in some bakery preparations, and their functionality can be challenging to replace in certain cases. In this entry, we will analyse their composition, functionality, and the various forms in which these products can be found in the market. Morphology and Composition We are all familiar with eggs, and we can clearly distinguish three parts. Firstly, there is an outer shell that envelops and protects them. This shell must be removed and is…
This entry is a continuation of the first one dedicated to oils and fats, where we discussed basic aspects of these ingredients. In this entry, we will provide some indications about the advantages (and disadvantages) of using oils or fats in baking and pastry, and what type might be more suitable for each application. It is essential to consider that cultural aspects, traditions, and availability also influence the use of fats and oils. In some countries, the use of animal…
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…
The microwave is a common household appliance, widely used for reheating food. It allows for very rapid heating without the need for preheating. For this reason, many food manufacturers try to design products that can be consumed after a brief stint in the microwave. However, when it comes to flour-based products like bread, cakes, or pizzas, this is not straightforward. Why can’t we bake in the microwave? Before explaining how the microwave works, let’s recall what happens during the baking…
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…
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….