cakes

Cakes
Richest and sweetest of all baked products Created from liquid batters with high fat and sugar content Requires as much precision as producing breads

Basic Ingredients according to function

Good cakes begin with high quality ingredients and must be combined in proper balance Cake ingredients should be at room temperature before mixing begins

A. Tougheners
flours, milk, and eggs contain protein

protein provides structure and strengthens the cake

B. Tenderizers sugar,fat, and eggyolks

they shorten the gluten strands making cake tender and soft improve the cakes keeping quality

C. Moisteners liquids like water, milk, juice, and eggs necessary for gluten formation and starch gelatinization improves keeping qualities

D. Driers flours, starches, and milk solids

absorbs moisture, giving body and structure to the cakes

E. Leaveners chemical leaveners mechanical leavening(creaming ,foaming)

F. Flavorings extracts ,cocoa, chocolate, spices, and butter provide cakes with desired flavors acidic flavorings(sour cream, chocolate,fruit) provide acid necessary to activate soda