BPP cake ingredients

1. CAKE
INGREDIENTS

2. 1. CAKE FLOUR
- Is a fine ground meal obtained by
grinding and milling cereal grains. It
contains 7-9% protein content and is
made from soft wheat flour. It is good for
making cakes and cookies where a
tender and delicate texture is desired.

3. 2. SUGAR
Effects:
• Makes the color of the crust brown or richer
• Improves the nutritional value, flavor and
aroma of the product
• Makes the cakes tender
• Contributes to moisture content of cakes
• Acts as creaming agent
• Sugar serves as a whipping aid to stabilized
beaten egg foan

4. 3. EGGS
Use of Eggs in Baking
• Thickening agent
• Binding agent
• Emulsifying agent
• Leavening agent
• Color
• Richness
• Flavor
• Freshness and nutritive value

5. 4. SHORTENING
Use of shortening in Baking
• Makes products tender and improves
flavor
• Assists in gas retention giving better
volume and crust
• Prevents the aroma, color and texture of
baked products
• Improves the shelf life of baked products
because of its moisture.

6. 5. LEAVENING AGENT
- baking soda
- baking powder
- cream of tartar
- yeast
6. LIQUID INGREDIENTS
-water
- milk
- other dairy products

7. TEMPERATURE Use for Different Types of Cake
CAKES TYPE TEMPERATURE
(F)
TEMPERATURE
(C)
MINUTES
Cupcake 350-375 177-190 15 to 25
Layer
Cake 350-375 177-190 20 to 35
Loaf Cake 350 177 45 to 60
Angel Food
& Sponge
350 177 50 to 60

8. Importance of Pre-Heating an Oven
It is important to preheat your oven
before baking. Baked items depend on the
correct oven temperature to help them rise
properly. All baked recipes are tested in
preheated ovens. Place the oven racks at
the proper levels first, and then set the
temperature stated in the recipe.

9. CLASSIFICATION OF CAKES
High-fat or Shortened Cakes -a type of
cake which contains a high percentage of
fat or shortening.
Low-fat or Foam-type Cakes -also known
as unshortened cake which contains less
than 5% fat.
Modified Sponge Cake- Combination of
shortened cake and foam-type cake

10. BAKING TOOLS
AND
EQUIPMENT

12. Explain the following:
(5pts) MAILLARD REACTION
(5pts) GELATINIZATION

13. MIXING
METHODS

14. Creaming Method
- Also called the conventional method, was for
a long time the standard method for mixing
high-fat cakes. The development of emulsified,
or high-ratio, shortening sled to the
development of simpler mixing methods for
shortened cakes containing greater amounts of
sugar and liquid.

15. TWO-STAGE METHOD
Is a little simpler than the creaming method,
and it produces a smooth batter that bakes up
into a fine-grained, moist cake. The name
originated from the practice of adding the
liquids are added in two stages. The first step
in making high-ratio cakes is to blend the flour
and other dry ingredients with shortening.

16. RULES:
1. Mix at low speed and observe correct mixing
times to develop proper texture.
2. Stop the machine and scrape down the
sides of the bowl frequently during mixing.
This is important to develop a smooth, well-
mixed batter.