Chemical Leavening Formulation Also known as baking powder formulation What is Chemical Leavening Formulation? Chemical leavening formulation is the process of preparing a chemical leavening system. It typically consists of a food-grade base, a leavening acid, and an inert filler like starch. These must be blended at the correct ratio for optimal [...]
Batter Mixing What is Batter Mixing? Batter mixing is a process in which basic cake ingredients are mixed to form a smooth, aerated and semi-fluid mass that can be poured or deposited into pans. Batter mixing is quite different from dough mixing. This is because the water, fat, sugar and egg levels [...]
Inclusions What are Inclusions? Inclusions are small variegates added to foods and bakery formulations to impart unique textures, flavors, colors or other desirable properties. They are available as slices, flakes, nuggets, pellets or other forms. Examples of inclusions include: Dried fruit pieces Chocolate and confectionery chunks Unique grains and seeds Crunchy nuts [...]
Cakes What are Cakes? Cakes are bakery products that are rich in sugar, fat and eggs, and can be accompanied with a wide variety of inclusions like fruits and flavors such as vanilla extracts. They represent a very important segment within the baking industry. They come in many varieties and are very [...]
Gingerbread What is Gingerbread? Gingerbread is an umbrella term used to describe many different sweet breads, cakes, and/or cookies made using ginger and sweeteners such as honey, treacle, or molasses. Since antiquity, gingerbread has evolved from a flat slab bread into fluffy cake, chewy cookies, and as a foundation for culinary showpieces. [...]
Angel Food Cake What is Angel Food Cake? Angel food cake is a type of sponge cake made with egg white, sugar and cake flour. The absence of egg yolk and fat makes it a good low fat and low calorie alternative to a classic short cake.1 Angel food cake is characterized [...]
Heat Treated Flour What is Heat Treated Flour? Heat treated flour has been heated to an optimal temperature range of 210°F to 230°F for 60 minutes.1 It can: Extend shelf life Increase volume of cakes Create a fine even grain in finished goods.6 Heat treated flour is characterized by its ability to absorb [...]
Vanillin Also known as Vanilla imitation What is Vanillin? Vanillin is the predominant compound in vanilla that imparts pleasant aromatic flavor notes. It is an aldehyde that can replace vanilla extract, and is referred to as vanilla imitation. As the world’s most popular flavor, vanillin is used in beverages and food products [...]
Yellow Cake Also Known as High Ratio Cake What is Yellow Cake? Yellow Cake owes its familiar golden hue to a recipe containing whole eggs and butter. These ingredients are responsible for making yellow cake rich and dense. It is a high ratio cake (high percentage of sugar to flour). The texture [...]
Emulsifiers are the key for oil and water to work together. It’s mixing 101: oil and water don’t mix. Thankfully, we have emulsifiers to stabilize surface tension AND to serve as a dough conditioner as an added bonus. Emulsifiers improve texture and shelf life, and help with crumb and color, among other things. Optimizing the HLB Different [...]
