Cake is one of the most popular desserts in the world. With a whole range of flavors, sizes, and types, the texture can range from light and airy to dense and moist. The current cake market is valued at USD 42.94 billion as of 2019 and is expected to grow at a compound annual rate (CAGR) of 3.3% to 3.72 from 2018 to 2028.
Cakes, along with other baked goods, are always popular among a wide range of consumers. However, there are currently some notable trends in the market that are changing traditional cake consumption. The rise of gluten-free, egg-free, clean label, or keto products is creating a need to reformulate or reimagine cake products.
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Whether baking a simple or novel cake, the secret to quality lies in the formulation and processing. Developing a cake formula involves carefully selecting ingredients and determining the appropriate ratios and baking times. It is important to consider the cake type to be formulated and other factors such as flavor, texture, and shelf life when creating a recipe. Ingredients must be sourced from reliable suppliers and meet strict standards to ensure consistency and quality. Some essential cake ingredients include flour, sugar, eggs, butter, and leavening agents like baking powder and soda.
While producing cake, efficient processes can increase productivity and reduce costs while ensuring consistent quality. The production line must be designed to minimize errors and waste and maximize efficiency.
A guide to baking cake
Get the ultimate resource on cakes and download our free Pocket Guide! Topics in this eBook include:
- The main varieties of cakes
- Key ingredients and their functions
- Formulation and troubleshooting tips
- Quality assurance factors
- Specialty trends