Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 14:Importance Of Balancing, Formula For Different Baked Products

Cakes

Quality of cakes depends on ingredients, mixing method, batter temperature, baking, etc. Different ingredients are to be mixed in a definite sequence, time and temperature. Proportions of ingredients differ according to the type of cake to be produced. The weight of the sugar should equal or exceed the weight of the flour. However it differs in some cakes. The amount of liquid also becomes significant in determining the amount of sugar to use. If proportion of shortening is increased, the eggs must be proportionately increased to avoid over tenderization. The weight of eggs should equal or exceed the weight of the shortening depending on the type of cake. The combined weight of the eggs plus the liquid should equal or exceed the weight of the sugar