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

      Hello Community – please provide your insights and support.
      I will also cross post this in Gluten Free and Food Safety.

      What would be the best replacement for cake flour? Want to eliminate the wheat for allergen concern.

    • Profile PhotoBaking Innovation
      Participant
      @baking-innovation
      Post count: 3

      Hello Mark,

      in order to successfully remove wheat from cakes, are you running a high sugar cake formula?

      knowing what sugar level is important to know as you are looking to replace a chlorinated cake flour.

       

      Thank you

       

      richard

    • 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.

       

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