Viewing 6 reply threads
  • Author
    Posts
    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      Is there an oven curve for cake like S curve?

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

      Hello @khaled – are you referring to thermal profiling?

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      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?

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      i just ask if you have one for cake when its expand when its take out of oven

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      @khaled we are working with our Sponsor ECD to come up with this solution. Once we figure out the importance of the S curve for cakes, we will announce it. So stay tuned. Mark and I discussed it here. https://bakerpedia.com/bakertv on forum Friday June 12th.

    • Profile PhotoMélissa
      Participant
      @melissacdbq
      Post count: 4

      Hi,

      I am wondering if the S shape is important (for a gluten free, vegan cake) ? My temperature rise is relatively constant, so I don’t have a  S Shape. Should we keep the oven temperature the same from start to finish ? Should we reach out a temperature of 93C like bread or it could be lower, like 86C ?

       

      Thank you!

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

      Hello @melissacdbq and to @khaled,

      We still don’t hav3 a cake specific S curve yet.  The pandemic conditions have been creating new challenges in many areas and priorities.

      The general curve I would not expect to be too different.  What happens when, is where the greater differences are.  Yes, 93°C or 200°F is the point of doneness required.  This is the temperature when all of the starches are unlocked and set.  Especially important in gluten free cakes with the variety of starches often used.

      It is best to keep the bake temperature for cakes constant.  If the temperature for the particular formula is too high, you will see what bakers call peaking.  The cake batter starches start to set on the surface and edges, before the leaving has expanded, causing most of the leavening to expand in the center and the cake will look like a small mountain with cracks in the center when it comes out of the oven.    If the bake temperature is too low, the sides and edges will be too dry, by the time the center is baked.

Viewing 6 reply threads
  • You must be logged in to reply to this topic.