Cakes and sponges

Volume:

• recipe balance;

• baking powder level;

• emulsifier level;

• mechanical aeration;

• baking conditions - temperature.

Crust colour:

• recipe balance - sugars, milk products;

• baking - conditions temperature.

Crumb cell structure:

• mechanical aeration;

• recipe balance;

• baking powder level.

Crumb colour:

• Ingredients, e.g. egg level. Crumb softness:

• moisture content;

• cell structure;

• storage conditions - time/temperature.

Continue reading here: Laminated products

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