The document provides guidance on common cake faults including lack of rise, uneven shape, dark or light crust, and bursting or cracking. It lists potential causes for each fault such as too little or too much flour/liquid, weak leavening, or improper mixing. Solutions are given such as adjusting ingredient amounts, using clean utensils, leveling pans, or choosing cake versus bread flour. The document aims to help bakers diagnose problems to improve their cakes.
Subject : Bread Art
Title : Faults in Bread making & Faults in muffin making
10 Common Faults Committed while Making Bread
Fault # 1. Flaked Crust also known as Flying Tops:
Fault # 2. Lack of Volume:
Fault # 3. Uneven Texture, Showing Large Irregular Holes:
Fault # 4. Lack of Shine on the Crust:
Fault # 5. Lack of Flavour and Aroma:
Fault # 6. Stales Rapidly:
Fault # 7. Crumbly Bread:
Fault # 8. Lack of Colour on Crust:
Pastry is a bakery product made of flour, fat, sugar, egg and water. There are several types of pastry like short crust, puff, flaky, philo, Danish and choux pastry. Each pastry has it's own faults and causes.
Very informative peice of information, this post entails educational tips on best recipes by top chefs all over the globe, it's a 3 page encrypted methods and strategies on her to make the best foods
Yeast Bread uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugar in the bread dough. This causes the bread to rise, making it light and airy. Yeast bread is formed into countless shapes and sizes.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
1. Cake Faults Guide
Copyright 2009 Todd Mohr Unauthorized Duplication Prohibited
If your cake DIDN’T RISE, it could be because:
There’s too little flour compared to liquid
There’s too much liquid compared to flour
You have a weak leavening agent
Your leavener was not activated
Add flour or reduce liquid
Add liquid or reduce flour
Increase leavener
Increase acid to baking soda
Start over with clean utensils
If your cake had an UNEVEN SHAPE, perhaps:
You mixed it improperly, leaving flour pockets
You spread the batter in the pan unevenly
Your oven racks aren’t level
Scrape mixer bowl often
Pay more attention
Level your pans
Give plenty of room between cakes
If the crust on your cake is TOO DARK:
There’s too much sugar in your formula
There’s too much egg yolk in a chiffon cake
Decrease sugar or increase all others
Increase other liquids
If the crust on your cake is TOO LIGHT:
There’s too little sugar in your formula
There’s not enough egg yolk in a chiffon cake
Increase sugar or decrease all others
Increase egg yolk
If the crust on your cake has BURST OR CRACKED:
There’s too much flour in the formula
The flour you used has too much protein
There’s not enough liquid in the formula
Decrease flour, increase liquids
Use cake flour, not bread flour
Increase liquids, decrease flour
“Baking is a much less forgiving process than cooking. Your chicken dinner creation can be totally improvised, but your cake
dessert cannot. While cake formulas and mixing methods should uniform, they’re often not. This table is designed to help you
diagnose your cake disappointments for adjustment and improvement next time.” ----Chef Todd MohrChef Todd MohrChef Todd MohrChef Todd Mohr
FAULT REMEDY
PoorVolumePoorVolumePoorVolumePoorVolumeUnevenShapeUnevenShapeUnevenShapeUnevenShapeDarkCrustDarkCrustDarkCrustDarkCrustLightCrustLightCrustLightCrustLightCrustBurstorCrackedBurstorCrackedBurstorCrackedBurstorCracked