Profile PhotoMark Floerke
Post count: 223

Is this what you are referring to @khaled?

The priorities with cake are very different from bread.  In cake you are coagulating the eggs and any other proteins, and unlocking starch to set.  In the midrange of the baking time is the activation and expansion of the chemical leavening and air cells.

What information are you interested in from an S curve of thermal profiling for cakes?