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CAKE FAULTS AND THEIR CAUSES.pptx
- 1. CAKE FAULTS AND THEIRCAUSES
- 2. Introduction The qualitycake we have to use quality raw materials and should follow correct measurement, methods, processing and baking. If there are any changes or mistakes in already mentioned factors some difficulties will be created. This will be call faults. Cake faults are classified and judged by to ways: 1. External cake faults 2. Internal cake faults
- 3. EXTERNAL CAKE FAULTS Crusttoo dark: Too much sugar and milk Too much of baking temperature Very long baking time Improper quantity of eggs, fat and baking powder
- 4. Too small cakes Too strong flour and too much quantity Poor quality of raw materials Improper mixing air incorporated Batter curdles during creaming Gluten development during mixing Very large cake tin Inaccurate weighment of batter Uneven batter temperature Too hot oven or cold oven Insufficient quantity of moisture and leavening agents
- 5. A spot oncake Too much sugar quantity Batter too tight or not enough liquid Slow baking Batter standing too large before baking Granulated sugar used and it is not properly dissolved
- 6. Shrinkage of cake Little quantity of sugar Very little quantity of baking powder Too much mixing Toughening of the batter Too much bottom heat
- 7. Cake burst ontop Too strong flour and too much quantity Improper mixing Batter very stiff Oven too hot
- 8. Cakes peak ontop Very strong flour Insufficient quantity of fat Too stiff or loose batter Insufficient aeration Over mixing Too much top heat Too much of baking powder or fast acting baking powder
- 9. Crust too thick Too much sugar Very little liquid Uneven baking temperature Cakes standing too long before baking Over baking Cool oven
- 10. Crust too pale Too little sugar Lack of milk Too low baking temperature
- 11. INTERNAL CAKE FAULTS UNEVENTEXTURE: Wrong quality of ingredients Uneven quantity of ingredients Insufficient quantity of baking powder Insufficient quantity of liquid Too little mixing Batter curdled during mixing Uneven batter temperature Uneven baking temperature
- 12. Holes and tunnels Less sugar Too much eggs Improper mixing of fat Too much leavening agent Improper creaming Pockets of air entrapped Tough batter Too high batter temperature
- 13. Coarse and irregulargrain Too much sugar Insufficient quantity of liquids Too much baking powder Improper mixing Curdling during mixing Batter too stiff Uneven temperature
- 14. Poor flavour Wrongquality of raw materials Poor flavouring materials Improper storage of raw materials Insufficient quantity of salt and flavour Too much leavening agent Under baked
- 15. Sinking of fruit Weak flour used Too much baking powder, sugar and fat Uneven mixing Too thin batter Too much aeration Fruits not drained properly Uneven size of fruits Too much liquid Too much moisture content in fruits Incorrect baking temperature Oven shaking during baking
- 16. Fruit cake crumbleswhen cut Wrong quality of flour Too much sugar Too little eggs Insufficient quantity of liquids Improper mixing Unsoaked fruits used Incorrect baking temperature Too long baking Overbeating Cutting the cake when it is hot
- 17. Pale crumb colour Type of sweetening agent used High sugar content in fruits Too much soda Too much bottom heat Insufficient batter acidity Slow baking
- 18. Dense Wrong qualityof flour Insufficient quantity of eggs and leavening agents Insufficient quantity of liquid Batter too loose
- 19. Poor keeping quality Wrong quality of raw materials Improper types of flour Insufficient quantity of eggs, sugar, fat and flour Too much baking temperature
- 20. Quick staling Poorquality of raw materials Too little fat, eggs and liquid Too much baking powder Curdled batter Over baking Store in dry atmosphere
- 21.