7 - Cake making Flashcards
(19 cards)
How are low ratio cakes made
Made using sugar batter which is sugar and fat blended and then beaten together to incorporate the air, or using a flour batter which is equal weights of flour and fat blended together then beaten to incorporate air prior to addition of other ingredients
T/F Generally high protein flours are used for plain cake making
False
How are cake flours made
With soft wheats, that are low protein, and are milled conventionally, and are air classified or finely sieved
What are the key aims of the mixing process when making a low ratio cake mix
- To blend ingredients together
- To incorporate and stabilise air within the batter which is important if the cake is to rise well and have tender eating characteristics
What are the main requirements for high-ratio flours used in cake making
Small and uniform particle size
What are the typical sugar to flour ratios for high ratio cakes
2:1 or 1:1
How can a fine and uniform particle sixe be achieved in flours intended for high-ratio cake making
Regrinding a standard flour using a pinned disc mill
Using the fine fraction of an air classification system
T/F Flours intended for high ratio cake making must have a particle size larger than 90 micron
False
T/F Weak to medium strength grists are always used for high-ratio cakes
True
Why is a stronger flour needed for a fruit slab cake compared to other high ratio cakes
Because the fruit adds extra moisture and weight to the batter
The stronger flour provides the necessary structure and support to prevent the cake from becoming too dense or collapsing under the weight of the added friut
It helps in maintaining the desired texture and volume of the cake
The fat in the recipe is largely responsible for incorporating air into the batter and creating a … network of bubbles
Stable
What are the critical factors considered during the heating step of the heat treatment process, and how do they impact the finished flour reqiurements
Temperature range (120-150C)
Duration (20-30 mins)
Tailored variables adjusted to meet finished flour requirements.
Temp and duration are critical in reducing the moisture content to less than 2%, which is essential for the desired characteristics of the finished flour
Tailored variables ensure that the heating process aligns with the specific requirements of the flour, such as colour, moisture content, and other functional properties
During the process of heat treatment of flour for cake baking gluten properties are altered, but the impact on the … is most significant for cake making
Starch
The … in the recipe plays a crucial role in integrating air and forming bubbles in the batter
Emulsifier
T/F Cake pre-mixes eliminate the need for small bakers to stock separate ingredients
True
What are the possible causes of sinking during or immediately after baking a cake
Over-aerating the batter
Using under-treated flour in high ratio-recipes
Using too little baking powder
T/F Too little sugar or baking powder can cause poor volume in a cake
True
T/F Overmixing of the cake batter causing loss of baking powder action can contribute to poor volume in a cake
True
T/F Excess liquids or fats have no impact on the volume of a cake
False
