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Sponge cake technology CCFRA Review No. 2 (1994) |
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Identify and understand the main factors affecting the quality of sponge cakes, for use in troubleshooting and product development. This document draws together research carried out over 20 years on the commercial manufacture of sponge cake products. It shows how changes in mixing conditions and ingredients can affect the characteristics of sponge cakes when using continuous and planetary mixers, and includes details on procedures, the effect of level of emulsifier, of humectants and of specific ingredients. It also provides references to other valuable sources of information. Softcover - 43 pages |