The proper mixing method for a particular formula depends on the balance of ingredients. A baker can look at the ingredients in a formula and know immediately which mixing method to use.
• If fat is high, use the creaming method or the two-stage method.
The two-stage method may be used if the percentage of sugar is over 100 percent and if the fat is emulsified shortening. In other cases, the creaming method is used.
• If fat is low and eggs and sugar are high,use an egg-foam method.
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