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HASIL PENGAMATAN Bakery 1
HASIL PENGAMATAN Bakery 1
ACARA I
METODE PEMBUATAN CAKE
Tabel 1.2
Metode
Organoleptik
Pound Cake Sponge Cake Chiffon Cake
Rasa 2.21 3.52 3.68
Tekstur 2.31 3.52 3.57
Tinggi Pengembangan H Sb = 1 cm H Sb = 4 cm H Sb = 1.3 cm
H St = 1 cm H St = 4.8 cm H St = 1.8 cm
Pori-pori