Cake Ingredient Discussions

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• • How to rebrand

    Started by: Lin Carson, PhD in: General Open Discussion

  • 1
  • 1
  • 8 months, 2 weeks ago

    Lin Carson, PhD

  • Cake preservation

    Started by: Maria

  • 1
  • 1
  • 6 months ago

    Maria

  • Sorbic Acid preservative measurement

    Started by: Funmilola

  • 2
  • 2
  • 6 months, 1 week ago

    Mark Floerke

  • SSL Question

    Started by: Eliot

  • 1
  • 1
  • 7 months, 2 weeks ago

    Eliot

  • Christmas fruitcake- 8 month shelf life needed!

    Started by: Sergio

  • 1
  • 1
  • 8 months, 1 week ago

    Sergio

  • SAPP 40 REPLACEMENT

    Started by: CAROLINA

  • 2
  • 2
  • 9 months, 4 weeks ago

    Mark Floerke

  • Fruit Cake Preservatives

    Started by: Mark Floerke

  • 2
  • 2
  • 11 months, 1 week ago

    Mohamed

  • Cake Flour

    Started by: Suren

  • 1
  • 1
  • 11 months, 2 weeks ago

    Suren

  • Emulsifiers in Mooncakes

    Started by: Anonymous

  • 2
  • 4
  • 1 year ago

    Anonymous

  • SAPP and NaHCO3

    Started by: Mark Floerke

  • 2
  • 2
  • 1 year, 2 months ago

    Mathilde

  • Extra Chemical Leavening in batters

    Started by: Mark Floerke

  • 1
  • 2
  • 1 year, 3 months ago

    Mark Floerke

  • Duplicating a packaged cake mix (e.g. Duncan Hines)

    Started by: david

  • 1
  • 1
  • 1 year, 4 months ago

    david

  • Double Acting Baking Powder – SALP

    Started by: Mark Floerke

  • 3
  • 5
  • 1 year, 5 months ago

    Mark Floerke

  • Coconut Flour

    Started by: Mark Floerke

  • 1
  • 1
  • 1 year, 5 months ago

    Mark Floerke

  • soy bean oil taste in cake

    Started by: khaled

  • 4
  • 9
  • 1 year, 5 months ago

    khaled

  • using enzyme

    Started by: khaled

  • 4
  • 25
  • 1 year, 5 months ago

    khaled

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