FST 559 UNIT OPERATION

TITLE FAMILIARIZATION OF PAN MIXER IN CAKE MIXING

NAME AHMAD ZIEN ZAKHQWAN BIN JIMI

GROUP AS2463A

INSTRUCTOR’S NAME DR SITI SUHARA BINTI RAMLI

Objective

To familiarize with the pan mixer and oven used for making chocolate cake.

Background and Summary

The performance of mixers used for viscous and paste like materials depends on direct contact
between mixing element and the materials of the mix. Thus, the material must be brought to the
mixing elements or the elements must travel to all parts of the mixing vessels.

Apparatus & Materials:

Materials Apparatus
1000gof butter Pan mixer with egg beater and K-mixer
1000g of self-rising flour Weighing balance
900g of fine sugar Oven
20 eggs Baking tins
Chocolate juice
Chocolate essence

Procedure

1. 20 eggs were cracked and weighed, then beats the egg beater. The speed was turned to 2. 5
mL of chocolate essence was added. The mixing was stopped when the egg become fluffy
and whitish. The fluffy egg solution was kept in a separate container.
2. The butter and fine sugar were mixed with K-mixer until the mixture turns whitish. Speed 1
was used and slowly increased to 3.
3. Fluffy egg was slowly added while mixing in pan mixer at speed 1. The flour was sieve, as this
will ensure more air is incorporated into flour and making the flour not compact. Flour was
added slowly by using spoon at speed 1. After mixing process, the viscosity of dough was
checked. If the dough falls from spatula within 4 second than the dough has right
consistency. If the dough was slightly viscous in consistency add some chocolate juice on the
contrary, the flour was added more until its consistent.
4. Thin layer of margarine was spread on the surface of the baking tins. The dough was added
until two third full. The dough in tins were baked in preheated oven at 180 degrees Celsius
for 40-50 minutes until the cake was cooked. A skewer was sticked at the centre of the cake.
The cake was cooked if the skewer came out clean. Remove the cake from the oven when
the cake is ready to ate.
5. The procedure 1 to 7 in experiment 5 was followed to carried out displacement test.

Data and Analysis of Results:

Displacement test data for Chocolate cake

Parameter Chocolate Cake

Weight, W (g) 32.6
Volume, V (mL) 80
Ratio 2.4540
Discussion

In this experiment, we are going to familiarize with the pan mixer and oven used for making
‘pandan’ cake. We are going to bake ‘pandan’ cake and then do the displacement test for the cake.
The tools that are being focused on for this experiment is pan mixer. From the data that are
obtained, we can find the ratio which is 2.4540ml/g. The type of pan mixer that can be used in cake
making is rotating pan mixer. This mixing jar is set on a turntable that rotates. Rotating pan mixers
also revolve, but only in one direction, and this mixing was near the pan wall. This rotating pan mixer
may also mix concrete, while within the pan, one or two sets of blades revolve to mix the
components and a blade marks the pan's wall. There are three mixing elements that are used. The
first mixing element that can be employed is a high speed and twin spiral mixer, which can insert a
higher degree of work into the dough in a shorter amount of time. Secondly, the horizontal mixer,
where the beaters are pushed transverse inside the bowl and are fixed to one or two shafts, is the
second mixing device that can be utilised. Thirdly, the mixing element that can be utilised is
continuous mixing, in which the elements are linked at one end of the extruder and the dough
leaves the mixer in a continuous flow at the other end.

Conclusion

From the experiment we can obtained the ratio for the displacement test of the ‘pandan’ cake which
is 2.4540ml/g. in conclusion, the experiment is a success.

References

1. https://www.studocu.com/my/document/universiti-teknologi-mara/unit-
operations/experiment-8-familiarization-of-pan-mixer-in-cake-
mixing/18703245https://www.coursehero.com/file/38744330/EXPERIMENT-cake-
completedocx/