SlideShare a Scribd company logo
1 of 28
Download to read offline
cakes
• It is the most important product
next to bread in our bakery industry
• Cakes may be served as snacks or as
desserts
Ingredients and their
functions
• Flour
• Sugar
• Fat
• Eggs
Optional ingredients
 Salt
 Milk
 Water
 Leaveningagents
 Flavour
 Improver
 fruits
Flours
• Builds structure
• Affects the shelf life of the cake
• Adds nutritional value
• Acts as a binding and as an absorbing
agent
• Holds other ingredients together and
evenly distributes it into the cake
mixture
Sugar
• Is used as sweetener
• Helps get soft texture and crust colour
• Helps retain the moisture
• Improves the shelf life
• Makes the product tender
• Has a mellowing or tenderizing capacity
• Gives flavour
Fat
• Makes the product tender
• Retains moisture for a longer time
• Improves the shelf life
• Improves the flavour
• Gives softness
• Gives nutritional value
• Increases the eating quality
• Helps retain air during creaming operation
Eggs
• Provides structure
• Gives moisture andcolour
• Improves the flavour, taste, andvolume
• Gives nutritional value
• Improves the grain andtexture quality
• Gives softness
• Lecithin present in the yolk acts as an emulsifier
• During beating egg entraps air andbecome an aerating
agents
Functions of optional ingredients
Salt
• Gives the flavour and taste
• The crust colour of the cake is improved by
lowering the caramelization temperature of
the sugar
• Keeps the cake moist
• Certain cakes have more sugar in the
formula. Here salt helps cut down the
excessive sweetness
• Enhances the natural flavour of other
ingredients
Milk
• Helps buildthe structure
• Helps bindthe flour proteins
• Keeps the cake tender
• Helps retain the moisture
• Improves the taste andflavour
• Improves the nutritional value
• Contains lactose which helps give crust colous
• Improves the keeping qualities, grain and texture
water
• Combines all the dry ingredients
together
• Builds structure of cakes
• Helps maintain the batter consistency
• Retains moisture in the cake
• Gives moistness to the products
• Improves the keeping quality
• Helps control the batter temperature
• Helps distribute the raw materials
equally in the batter
Leavening agents
• Increase the volume of the products
• Make the product tender and lighter
• Enhance the crumb colour, softness of the
texture, taste and smell (aroma)
• Improves the digestion quality
Flavour
• Removes the unwanted flavour
from the raw materials
• Increase the cake taste and
flavour
Methods
• Sugar batter method
• Flour batter method (two -sponge method )
• Blending method
• Boiled method
• Sugar water method
• All – in – process method
• Foaming method (sponge method)
Sugar batter method
Fat
Fruits Fold
Flour Fold
Liquid (egg, milk or
water, essence and
colour
Sugar
Creaming
Creaming
Creaming
Until it gets light white colour
Until it gets bright white colour
Until it gets velvetty appearance
Flour batter method (two -sponge
method )
Stage 1 Stage 2
Egg and equal
quantity of sugar
Fat and equal
quantity of flour
Mix stage 2 with stage 1
Add the remaining sugar with liquids (water or milk
Add the remaining flour with chemicals
Blending method
Stage 1
Fat, flour baking
powder and salt
Stage 2
Sugar, milk and liquids
(except eggs)
Mix stage 2 with stage 1
Eggs
Boiled method
Butter or fat
and water
Egg and sugar
Flour 2/3 Colour and essence
Mix stage 2 with stage 1
Remaining flour
Stage 2Stage 1
Heat
Add
Beat
Mix
Sugar water method
Sugar + half the quantity of
water then sugar
Remaining ingredients
except egg
egg
Dissolve
Add
Add
All – in – process method
Mix all the ingredients
(except oil)
Oil
Beat
Add
Foaming method (sponge method)
Egg
Sugar
Essence and colour
Flour + baking powder
Beat
Add and beat till
it gets forthy
Mix
Fold carefully
Characteristics of cake or scoring of
cake
External characteristics
i. Volume
ii. Color of crust
iii. Symmetry of form
iv. Crust character and
v. Bloom
Internal characteristics
i. Grain
ii. Crumb color
iii. Aroma
iv. Taste
v. Texture and
vi. Shelf life
External cake fault and their causes
Crust too dark
Too small cakes
A spot on cake
Shrinkage of cake
Cakes burst on top
Cakes peak on top
Cakes crack on top
Cakes too thick
Crust too pale
Internal cake fault and their causes
Uneven texture
Holes and tunnels
Coarse and irregular grain
Poor flavour
Sinking of fruit
Fruit cake crumbles when cut
Pale crumb color
Dense
Poor keeping qualities
Quick staling
Sponge cake
Fatless sponge
Genoese sponge
Butter sponge
Gel sponge
Principles involved in sponge cake
preparation
• Use quality ingredients and measure accurately
• The beating bowl should be free from water and oil grease
• Separate the eggs carefully
• Use granulated sugar only
• Sieve flour with dry ingredients (like baking powder, soda, and cocoa power)
• Beat the eggs in a fixed speed and in the same direction
• Fold genoese sponge, the fat or butter should be melted and cooled before use
• During folding , the fingers should be wide and the speed should be carried
equally. it minimizes the possibility of air to escape
• Oil should be mixed carefully
• Do not beat the batter after adding flour and oil
• Use correct size of tray or mould
• Sponge mould should be greased and dusted with flour or lined with butter paper
• Bake sponge immediately, Do not allow standing out too long before beaking
• The oven door should be closed during baking.
Types and characteristic features of cakes

More Related Content

What's hot

Six basic kinds of icing
Six basic kinds of icingSix basic kinds of icing
Six basic kinds of icingDarwin Condoy
 
Basic sponges and cakes
Basic sponges and cakesBasic sponges and cakes
Basic sponges and cakesMohd Abdullah
 
Bread and Pastry Dough: www.chefqtrainer.blogspot.com
Bread and Pastry Dough: www.chefqtrainer.blogspot.comBread and Pastry Dough: www.chefqtrainer.blogspot.com
Bread and Pastry Dough: www.chefqtrainer.blogspot.comCulinary Training Program
 
CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)
CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)
CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)farahamiraazman
 
Cakes, fillings and frostings
Cakes, fillings and frostingsCakes, fillings and frostings
Cakes, fillings and frostingskawal12345
 
different types of cake
different types of cakedifferent types of cake
different types of cakebreakfreez
 
Standardized recipes
Standardized recipesStandardized recipes
Standardized recipesAhmad Bilal
 
The History of baking
The History of bakingThe History of baking
The History of bakingAmar Gutta
 
CAKE FAULTS AND THEIR CAUSES.pptx
CAKE FAULTS AND THEIR CAUSES.pptxCAKE FAULTS AND THEIR CAUSES.pptx
CAKE FAULTS AND THEIR CAUSES.pptxmahendranmaya
 
Classification of Bakery Products.pptx
Classification of Bakery Products.pptxClassification of Bakery Products.pptx
Classification of Bakery Products.pptxMelvinJamesBandoy
 
Bakery ingrediends and their role in bakery
Bakery ingrediends and their role in bakeryBakery ingrediends and their role in bakery
Bakery ingrediends and their role in bakeryVînöd Påndëy
 
Caking making methods
Caking making methodsCaking making methods
Caking making methodsRohit Mohan
 
Types of Breads: www.chefqtrainer.blogspot.com
Types of Breads: www.chefqtrainer.blogspot.comTypes of Breads: www.chefqtrainer.blogspot.com
Types of Breads: www.chefqtrainer.blogspot.comCulinary Training Program
 
Baking ingredients and their functions
Baking ingredients and their functionsBaking ingredients and their functions
Baking ingredients and their functionsMahmudul Hasan
 

What's hot (20)

Six basic kinds of icing
Six basic kinds of icingSix basic kinds of icing
Six basic kinds of icing
 
Cakes
CakesCakes
Cakes
 
Basic sponges and cakes
Basic sponges and cakesBasic sponges and cakes
Basic sponges and cakes
 
Baking Techniques
Baking TechniquesBaking Techniques
Baking Techniques
 
Bread and Pastry Dough: www.chefqtrainer.blogspot.com
Bread and Pastry Dough: www.chefqtrainer.blogspot.comBread and Pastry Dough: www.chefqtrainer.blogspot.com
Bread and Pastry Dough: www.chefqtrainer.blogspot.com
 
CHAPTER 5 CAKES
CHAPTER 5 CAKESCHAPTER 5 CAKES
CHAPTER 5 CAKES
 
CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)
CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)
CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)
 
Cakes, fillings and frostings
Cakes, fillings and frostingsCakes, fillings and frostings
Cakes, fillings and frostings
 
different types of cake
different types of cakedifferent types of cake
different types of cake
 
Standardized recipes
Standardized recipesStandardized recipes
Standardized recipes
 
The History of baking
The History of bakingThe History of baking
The History of baking
 
CAKE FAULTS AND THEIR CAUSES.pptx
CAKE FAULTS AND THEIR CAUSES.pptxCAKE FAULTS AND THEIR CAUSES.pptx
CAKE FAULTS AND THEIR CAUSES.pptx
 
Icings and coatings
Icings and coatingsIcings and coatings
Icings and coatings
 
Classification of Bakery Products.pptx
Classification of Bakery Products.pptxClassification of Bakery Products.pptx
Classification of Bakery Products.pptx
 
Bakery ingrediends and their role in bakery
Bakery ingrediends and their role in bakeryBakery ingrediends and their role in bakery
Bakery ingrediends and their role in bakery
 
Caking making methods
Caking making methodsCaking making methods
Caking making methods
 
Chapter 21 bread
Chapter 21 breadChapter 21 bread
Chapter 21 bread
 
Pasta
PastaPasta
Pasta
 
Types of Breads: www.chefqtrainer.blogspot.com
Types of Breads: www.chefqtrainer.blogspot.comTypes of Breads: www.chefqtrainer.blogspot.com
Types of Breads: www.chefqtrainer.blogspot.com
 
Baking ingredients and their functions
Baking ingredients and their functionsBaking ingredients and their functions
Baking ingredients and their functions
 

Viewers also liked

Classification of Cakes
Classification of CakesClassification of Cakes
Classification of CakesMelinda Chavez
 
Types of Cakes, Butter Cakes, Sponge Cakes and More
Types of Cakes, Butter Cakes, Sponge Cakes and MoreTypes of Cakes, Butter Cakes, Sponge Cakes and More
Types of Cakes, Butter Cakes, Sponge Cakes and MorePrimetime Safaris
 
Cake mixing&baking
Cake mixing&bakingCake mixing&baking
Cake mixing&baking789052
 
CAPE Management Of Business Unit 1 IA
CAPE Management Of Business Unit 1 IACAPE Management Of Business Unit 1 IA
CAPE Management Of Business Unit 1 IAAlex Stewart
 
Recent Trends in the Global Food & Beverage Sector
Recent Trends in the Global Food & Beverage SectorRecent Trends in the Global Food & Beverage Sector
Recent Trends in the Global Food & Beverage SectorEden Strategy Institute LLP
 
Different types of Cake
Different types of CakeDifferent types of Cake
Different types of CakeQA Ilagan
 
Baking Cakes #6
Baking Cakes #6Baking Cakes #6
Baking Cakes #6Sgt
 
The basic cooking methods
The basic cooking methodsThe basic cooking methods
The basic cooking methodsAnn Darjuan
 
Bread and Pastry Production (Baking Tools and Equipment and their Uses )
Bread and Pastry Production (Baking Tools and Equipment and their Uses )Bread and Pastry Production (Baking Tools and Equipment and their Uses )
Bread and Pastry Production (Baking Tools and Equipment and their Uses )Mary Krystle Dawn Sulleza
 
Methods of cooking ppt
Methods of cooking pptMethods of cooking ppt
Methods of cooking pptlaurahuang
 
WHAT’S ON THE MENU IN 2017: Global Food and Beverage Trends
WHAT’S ON THE MENU IN 2017: Global Food and Beverage TrendsWHAT’S ON THE MENU IN 2017: Global Food and Beverage Trends
WHAT’S ON THE MENU IN 2017: Global Food and Beverage TrendsEdelman
 

Viewers also liked (16)

Classification of Cakes
Classification of CakesClassification of Cakes
Classification of Cakes
 
Types of Cakes, Butter Cakes, Sponge Cakes and More
Types of Cakes, Butter Cakes, Sponge Cakes and MoreTypes of Cakes, Butter Cakes, Sponge Cakes and More
Types of Cakes, Butter Cakes, Sponge Cakes and More
 
Cake mixing&baking
Cake mixing&bakingCake mixing&baking
Cake mixing&baking
 
Baking techniques
Baking techniquesBaking techniques
Baking techniques
 
CAPE Management Of Business Unit 1 IA
CAPE Management Of Business Unit 1 IACAPE Management Of Business Unit 1 IA
CAPE Management Of Business Unit 1 IA
 
Recent Trends in the Global Food & Beverage Sector
Recent Trends in the Global Food & Beverage SectorRecent Trends in the Global Food & Beverage Sector
Recent Trends in the Global Food & Beverage Sector
 
Different types of Cake
Different types of CakeDifferent types of Cake
Different types of Cake
 
cooking methods
cooking methodscooking methods
cooking methods
 
Baking Cakes #6
Baking Cakes #6Baking Cakes #6
Baking Cakes #6
 
Method of cooking
Method of cookingMethod of cooking
Method of cooking
 
The basic cooking methods
The basic cooking methodsThe basic cooking methods
The basic cooking methods
 
Bread and Pastry Production (Baking Tools and Equipment and their Uses )
Bread and Pastry Production (Baking Tools and Equipment and their Uses )Bread and Pastry Production (Baking Tools and Equipment and their Uses )
Bread and Pastry Production (Baking Tools and Equipment and their Uses )
 
Methods of cooking ppt
Methods of cooking pptMethods of cooking ppt
Methods of cooking ppt
 
K to 12 Bread and Pastry Learning Module
K to 12 Bread and Pastry Learning ModuleK to 12 Bread and Pastry Learning Module
K to 12 Bread and Pastry Learning Module
 
07 methods of cooking
07  methods of cooking07  methods of cooking
07 methods of cooking
 
WHAT’S ON THE MENU IN 2017: Global Food and Beverage Trends
WHAT’S ON THE MENU IN 2017: Global Food and Beverage TrendsWHAT’S ON THE MENU IN 2017: Global Food and Beverage Trends
WHAT’S ON THE MENU IN 2017: Global Food and Beverage Trends
 

Similar to Types and characteristic features of cakes

Role of ingredients for bakery products
Role of ingredients for bakery productsRole of ingredients for bakery products
Role of ingredients for bakery productsponrajan
 
Bakery, Confectionery and Snack Products
Bakery, Confectionery and Snack ProductsBakery, Confectionery and Snack Products
Bakery, Confectionery and Snack ProductsSudarsanamHaribaskar
 
Role of raw materials bakery
Role of raw materials bakeryRole of raw materials bakery
Role of raw materials bakerydevimahendran2
 
Pastry in catering 2012
Pastry in catering 2012Pastry in catering 2012
Pastry in catering 2012carowilli
 
BA U 2 SEM 5 principles_of_baking.pptx
BA U 2 SEM 5  principles_of_baking.pptxBA U 2 SEM 5  principles_of_baking.pptx
BA U 2 SEM 5 principles_of_baking.pptxpraneeth Yerroju
 
Yeast Breads PowerPoint
Yeast Breads PowerPointYeast Breads PowerPoint
Yeast Breads PowerPointemurfield
 
Quick Breads Wiki
Quick Breads WikiQuick Breads Wiki
Quick Breads Wikimak431
 
Bread and Pastry Lesson 1Introduction.pptx
Bread and Pastry Lesson 1Introduction.pptxBread and Pastry Lesson 1Introduction.pptx
Bread and Pastry Lesson 1Introduction.pptxDwayneAshleySilvenia
 
Quick Breads
Quick BreadsQuick Breads
Quick Breadsmak431
 
Year 11 food tech revision powerpoint
Year 11 food tech revision powerpointYear 11 food tech revision powerpoint
Year 11 food tech revision powerpointJadeMarie98
 
That's the Way the Cookie Crumbles!
That's the Way the Cookie Crumbles!That's the Way the Cookie Crumbles!
That's the Way the Cookie Crumbles!Amy Peterson
 
Chapter 1 Food Preparation and Culinary Skills
Chapter 1 Food Preparation and Culinary SkillsChapter 1 Food Preparation and Culinary Skills
Chapter 1 Food Preparation and Culinary SkillsMdmSri
 
introduction_to_baking (2).ppt
introduction_to_baking (2).pptintroduction_to_baking (2).ppt
introduction_to_baking (2).pptArielTupaz
 
introduction_to_baking.ppt
introduction_to_baking.pptintroduction_to_baking.ppt
introduction_to_baking.pptAjitSingh921764
 

Similar to Types and characteristic features of cakes (20)

Holly - Breaking the Mould
Holly - Breaking the MouldHolly - Breaking the Mould
Holly - Breaking the Mould
 
Shortened cake
Shortened cakeShortened cake
Shortened cake
 
quick or muffin breads.pptx
quick or muffin breads.pptxquick or muffin breads.pptx
quick or muffin breads.pptx
 
Role of ingredients for bakery products
Role of ingredients for bakery productsRole of ingredients for bakery products
Role of ingredients for bakery products
 
Bakery, Confectionery and Snack Products
Bakery, Confectionery and Snack ProductsBakery, Confectionery and Snack Products
Bakery, Confectionery and Snack Products
 
WEEK 1..ppt
WEEK 1..pptWEEK 1..ppt
WEEK 1..ppt
 
Role of raw materials bakery
Role of raw materials bakeryRole of raw materials bakery
Role of raw materials bakery
 
Pastry in catering 2012
Pastry in catering 2012Pastry in catering 2012
Pastry in catering 2012
 
BA U 2 SEM 5 principles_of_baking.pptx
BA U 2 SEM 5  principles_of_baking.pptxBA U 2 SEM 5  principles_of_baking.pptx
BA U 2 SEM 5 principles_of_baking.pptx
 
Yeast Breads PowerPoint
Yeast Breads PowerPointYeast Breads PowerPoint
Yeast Breads PowerPoint
 
Quick Breads Wiki
Quick Breads WikiQuick Breads Wiki
Quick Breads Wiki
 
Bread and Pastry Lesson 1Introduction.pptx
Bread and Pastry Lesson 1Introduction.pptxBread and Pastry Lesson 1Introduction.pptx
Bread and Pastry Lesson 1Introduction.pptx
 
Bread
BreadBread
Bread
 
Quick Breads
Quick BreadsQuick Breads
Quick Breads
 
Year 11 food tech revision powerpoint
Year 11 food tech revision powerpointYear 11 food tech revision powerpoint
Year 11 food tech revision powerpoint
 
That's the Way the Cookie Crumbles!
That's the Way the Cookie Crumbles!That's the Way the Cookie Crumbles!
That's the Way the Cookie Crumbles!
 
SONALI PASTRY.pptx
SONALI PASTRY.pptxSONALI PASTRY.pptx
SONALI PASTRY.pptx
 
Chapter 1 Food Preparation and Culinary Skills
Chapter 1 Food Preparation and Culinary SkillsChapter 1 Food Preparation and Culinary Skills
Chapter 1 Food Preparation and Culinary Skills
 
introduction_to_baking (2).ppt
introduction_to_baking (2).pptintroduction_to_baking (2).ppt
introduction_to_baking (2).ppt
 
introduction_to_baking.ppt
introduction_to_baking.pptintroduction_to_baking.ppt
introduction_to_baking.ppt
 

Recently uploaded

2024 Safari Supper in Kingsnympton, North Devon
2024 Safari Supper in Kingsnympton, North Devon2024 Safari Supper in Kingsnympton, North Devon
2024 Safari Supper in Kingsnympton, North DevonMartinPailthorpe
 
Prediksi Angka BBFS 10 Digit Betting 10 Perak Magnumtogel
Prediksi Angka BBFS 10 Digit Betting  10 Perak MagnumtogelPrediksi Angka BBFS 10 Digit Betting  10 Perak Magnumtogel
Prediksi Angka BBFS 10 Digit Betting 10 Perak Magnumtogeltok dalang
 
Organic Farming in Focus- Rodale’s Generational Perspective.pdf
Organic Farming in Focus- Rodale’s Generational Perspective.pdfOrganic Farming in Focus- Rodale’s Generational Perspective.pdf
Organic Farming in Focus- Rodale’s Generational Perspective.pdfStephen Gleave
 
Dubai's Food and Discount Deals - A culinary experience
Dubai's Food and Discount Deals - A culinary experienceDubai's Food and Discount Deals - A culinary experience
Dubai's Food and Discount Deals - A culinary experiencecouponzguruuae
 
Julian Helou's Exquisite Journey Through Thai Cuisine
Julian Helou's Exquisite Journey Through Thai CuisineJulian Helou's Exquisite Journey Through Thai Cuisine
Julian Helou's Exquisite Journey Through Thai CuisineJulianHelou1
 
Thermal Death Kinetics and various Isotherms
Thermal Death Kinetics and various IsothermsThermal Death Kinetics and various Isotherms
Thermal Death Kinetics and various IsothermsSasiK25
 
日本学位记,筑波大学毕业证书1:1制作
日本学位记,筑波大学毕业证书1:1制作日本学位记,筑波大学毕业证书1:1制作
日本学位记,筑波大学毕业证书1:1制作aecnsnzk
 
DETAILED-LESSON-PLAN FORMAT DOCUMENTS YY
DETAILED-LESSON-PLAN FORMAT DOCUMENTS YYDETAILED-LESSON-PLAN FORMAT DOCUMENTS YY
DETAILED-LESSON-PLAN FORMAT DOCUMENTS YYImilyAcma
 
pathology questions for studying and notes
pathology questions for studying and notespathology questions for studying and notes
pathology questions for studying and notesAnaAbuladze7
 
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...Amil baba
 
Jelovnik Bistro Pivnica Pivnica 2024 godina
Jelovnik Bistro Pivnica Pivnica 2024 godinaJelovnik Bistro Pivnica Pivnica 2024 godina
Jelovnik Bistro Pivnica Pivnica 2024 godinaEmaTomek
 
GRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts
GRADE 10 QUARTER 4 WEEK 2 Cook Meat CutsGRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts
GRADE 10 QUARTER 4 WEEK 2 Cook Meat CutsKattieAlisonMacatugg1
 
Hungry? Snack on these edible native plants
Hungry? Snack on these edible native plantsHungry? Snack on these edible native plants
Hungry? Snack on these edible native plantsDeidre Pike
 

Recently uploaded (13)

2024 Safari Supper in Kingsnympton, North Devon
2024 Safari Supper in Kingsnympton, North Devon2024 Safari Supper in Kingsnympton, North Devon
2024 Safari Supper in Kingsnympton, North Devon
 
Prediksi Angka BBFS 10 Digit Betting 10 Perak Magnumtogel
Prediksi Angka BBFS 10 Digit Betting  10 Perak MagnumtogelPrediksi Angka BBFS 10 Digit Betting  10 Perak Magnumtogel
Prediksi Angka BBFS 10 Digit Betting 10 Perak Magnumtogel
 
Organic Farming in Focus- Rodale’s Generational Perspective.pdf
Organic Farming in Focus- Rodale’s Generational Perspective.pdfOrganic Farming in Focus- Rodale’s Generational Perspective.pdf
Organic Farming in Focus- Rodale’s Generational Perspective.pdf
 
Dubai's Food and Discount Deals - A culinary experience
Dubai's Food and Discount Deals - A culinary experienceDubai's Food and Discount Deals - A culinary experience
Dubai's Food and Discount Deals - A culinary experience
 
Julian Helou's Exquisite Journey Through Thai Cuisine
Julian Helou's Exquisite Journey Through Thai CuisineJulian Helou's Exquisite Journey Through Thai Cuisine
Julian Helou's Exquisite Journey Through Thai Cuisine
 
Thermal Death Kinetics and various Isotherms
Thermal Death Kinetics and various IsothermsThermal Death Kinetics and various Isotherms
Thermal Death Kinetics and various Isotherms
 
日本学位记,筑波大学毕业证书1:1制作
日本学位记,筑波大学毕业证书1:1制作日本学位记,筑波大学毕业证书1:1制作
日本学位记,筑波大学毕业证书1:1制作
 
DETAILED-LESSON-PLAN FORMAT DOCUMENTS YY
DETAILED-LESSON-PLAN FORMAT DOCUMENTS YYDETAILED-LESSON-PLAN FORMAT DOCUMENTS YY
DETAILED-LESSON-PLAN FORMAT DOCUMENTS YY
 
pathology questions for studying and notes
pathology questions for studying and notespathology questions for studying and notes
pathology questions for studying and notes
 
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...
 
Jelovnik Bistro Pivnica Pivnica 2024 godina
Jelovnik Bistro Pivnica Pivnica 2024 godinaJelovnik Bistro Pivnica Pivnica 2024 godina
Jelovnik Bistro Pivnica Pivnica 2024 godina
 
GRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts
GRADE 10 QUARTER 4 WEEK 2 Cook Meat CutsGRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts
GRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts
 
Hungry? Snack on these edible native plants
Hungry? Snack on these edible native plantsHungry? Snack on these edible native plants
Hungry? Snack on these edible native plants
 

Types and characteristic features of cakes

  • 2. • It is the most important product next to bread in our bakery industry • Cakes may be served as snacks or as desserts
  • 3. Ingredients and their functions • Flour • Sugar • Fat • Eggs Optional ingredients  Salt  Milk  Water  Leaveningagents  Flavour  Improver  fruits
  • 4. Flours • Builds structure • Affects the shelf life of the cake • Adds nutritional value • Acts as a binding and as an absorbing agent • Holds other ingredients together and evenly distributes it into the cake mixture
  • 5. Sugar • Is used as sweetener • Helps get soft texture and crust colour • Helps retain the moisture • Improves the shelf life • Makes the product tender • Has a mellowing or tenderizing capacity • Gives flavour
  • 6. Fat • Makes the product tender • Retains moisture for a longer time • Improves the shelf life • Improves the flavour • Gives softness • Gives nutritional value • Increases the eating quality • Helps retain air during creaming operation
  • 7. Eggs • Provides structure • Gives moisture andcolour • Improves the flavour, taste, andvolume • Gives nutritional value • Improves the grain andtexture quality • Gives softness • Lecithin present in the yolk acts as an emulsifier • During beating egg entraps air andbecome an aerating agents
  • 8. Functions of optional ingredients
  • 9. Salt • Gives the flavour and taste • The crust colour of the cake is improved by lowering the caramelization temperature of the sugar • Keeps the cake moist • Certain cakes have more sugar in the formula. Here salt helps cut down the excessive sweetness • Enhances the natural flavour of other ingredients
  • 10. Milk • Helps buildthe structure • Helps bindthe flour proteins • Keeps the cake tender • Helps retain the moisture • Improves the taste andflavour • Improves the nutritional value • Contains lactose which helps give crust colous • Improves the keeping qualities, grain and texture
  • 11. water • Combines all the dry ingredients together • Builds structure of cakes • Helps maintain the batter consistency • Retains moisture in the cake • Gives moistness to the products • Improves the keeping quality • Helps control the batter temperature • Helps distribute the raw materials equally in the batter
  • 12. Leavening agents • Increase the volume of the products • Make the product tender and lighter • Enhance the crumb colour, softness of the texture, taste and smell (aroma) • Improves the digestion quality
  • 13. Flavour • Removes the unwanted flavour from the raw materials • Increase the cake taste and flavour
  • 14. Methods • Sugar batter method • Flour batter method (two -sponge method ) • Blending method • Boiled method • Sugar water method • All – in – process method • Foaming method (sponge method)
  • 15. Sugar batter method Fat Fruits Fold Flour Fold Liquid (egg, milk or water, essence and colour Sugar Creaming Creaming Creaming Until it gets light white colour Until it gets bright white colour Until it gets velvetty appearance
  • 16. Flour batter method (two -sponge method ) Stage 1 Stage 2 Egg and equal quantity of sugar Fat and equal quantity of flour Mix stage 2 with stage 1 Add the remaining sugar with liquids (water or milk Add the remaining flour with chemicals
  • 17. Blending method Stage 1 Fat, flour baking powder and salt Stage 2 Sugar, milk and liquids (except eggs) Mix stage 2 with stage 1 Eggs
  • 18. Boiled method Butter or fat and water Egg and sugar Flour 2/3 Colour and essence Mix stage 2 with stage 1 Remaining flour Stage 2Stage 1 Heat Add Beat Mix
  • 19. Sugar water method Sugar + half the quantity of water then sugar Remaining ingredients except egg egg Dissolve Add Add
  • 20. All – in – process method Mix all the ingredients (except oil) Oil Beat Add
  • 21. Foaming method (sponge method) Egg Sugar Essence and colour Flour + baking powder Beat Add and beat till it gets forthy Mix Fold carefully
  • 22. Characteristics of cake or scoring of cake External characteristics i. Volume ii. Color of crust iii. Symmetry of form iv. Crust character and v. Bloom
  • 23. Internal characteristics i. Grain ii. Crumb color iii. Aroma iv. Taste v. Texture and vi. Shelf life
  • 24. External cake fault and their causes Crust too dark Too small cakes A spot on cake Shrinkage of cake Cakes burst on top Cakes peak on top Cakes crack on top Cakes too thick Crust too pale
  • 25. Internal cake fault and their causes Uneven texture Holes and tunnels Coarse and irregular grain Poor flavour Sinking of fruit Fruit cake crumbles when cut Pale crumb color Dense Poor keeping qualities Quick staling
  • 26. Sponge cake Fatless sponge Genoese sponge Butter sponge Gel sponge
  • 27. Principles involved in sponge cake preparation • Use quality ingredients and measure accurately • The beating bowl should be free from water and oil grease • Separate the eggs carefully • Use granulated sugar only • Sieve flour with dry ingredients (like baking powder, soda, and cocoa power) • Beat the eggs in a fixed speed and in the same direction • Fold genoese sponge, the fat or butter should be melted and cooled before use • During folding , the fingers should be wide and the speed should be carried equally. it minimizes the possibility of air to escape • Oil should be mixed carefully • Do not beat the batter after adding flour and oil • Use correct size of tray or mould • Sponge mould should be greased and dusted with flour or lined with butter paper • Bake sponge immediately, Do not allow standing out too long before beaking • The oven door should be closed during baking.