Profile PhotoMark Floerke
Keymaster
@independant-consultant
Post count: 223

Thank you Richard – Agreed.

The question I posted came from the Baker Academy pages as we start to funnel questions over to the forum.

Starch is always a good starting point, and as you mentioned formulation ratios and desired product characteristics are key attributes in guiding choices for other materials.  Soy protein isolates work well in slightly denser cakes like pound cakes and loaf cakes, whereas I have found whey protein and albumen are needed in lighter style cake textures.