Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 10:Cakes

Cake Faults

The cake faults are various types such as faults in shape, structure, texture, crust, colour or miscellaneous faults in cakes may be due to one of or a combination of the following reasons.

• Poor or unsuitable raw materials
• Incorrect balance in formula
• Faulty processing eg. batter too cold, insufficient creaming, excessive handling at the final mixing stage, incorrect scaling or faulty depositing
• Incorrect baking.
• Faulty handling after baking.