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 [...]
Specific Gravity What is Specific Gravity? Specific Gravity is a way to measure the air added into cake batter. It shows the amount of aeration, or air movement, in specific batters, allowing bakers to determine if it is too dense or not. It's the ratio of the weight of a cake batter [...]
Meringue What is Meringue? A meringue is made by whipping egg whites with sugar into a stiff foam or frothy mixture. Usually, a small amount of acid is added to improve volume, stability and color. It can also be made with hot sugar syrup and other stabilizing agents, mainly hydrocolloids. Meringue is [...]
Brix What is Brix? The degree Brix (°Bx) is the most common scale for measuring dissolved or soluble solids. It is used to express the concentration (% weight) or density of sugar in aqueous solutions in a wide variety of quality control operations including food and other industries.1 Each degree brix (°1) [...]
