Mixing

Techniques
01
Introduction

Mixing methods greatly affect

flour mixtures and its resulting
product. Various techniques have
been developed for efficiency and
convenience.

2
 CREAMING

Rubbing one or two ingredients in a

bowl with the help of a wooden spoon
or electric mixer to make a soft fluffy
mixture. The creamed mixture should
have both smooth and grainy particles.

3
 CUTTING IN

Mixing fat and flour with the use of a

pastry blender or two knives in a
scissor-like manner. This method cuts
fat into small pieces, coating them with
flour to form coarse, granular mixtures
for pastries and biscuits.

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 FOLDING

This is working with two ingredients

very gently to retain air in the mixture.
It often involves one delicately
textured ingredient such as beaten egg
white or whipped cream, which would
be reduced to nothing if handled
crudely. and a batter type mix.

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 CUT AND FOLD

A combination of two motions cutting

vertically through the mixture and
turning over and over by gliding the
spoon or rubber scraper across the
bottom of the mixing bowl at each
turn.

6
 BEATING

It is done to incorporate air in a

mixture by mechanical agitation. It
could be done with the aid of special
gadgets like wire whips, egg beaters or
electric food mixers or with a fork.

7
 STIRRING

It is often done with a wooden spoon,

rotating it through a mixture as long as
necessary usually until the ingredients
are combined.

8
 WHIPPING

It is a process of beating eggs and

cream to fill them with air and make
them thick and fluffy.

9
 SIFTING

It is the process of separating coarse

particles in the ingredients by passing
through a sieve. Air is incorporated
through this method.

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Method of
Mixing
Cakes
 CREAMING METHOD

This is the most common or the methods. The

creaming method alternately adds the dry and
liquid ingredients to the fat mixture. This
ensures all the liquid will be absorbed into the
batter or shortening , the liquid has a natural
tendency to separate all the flour will help
bind it into the batter.

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 TWO-STAGE METHOD

This method is great for cakes with a large

amount of sugar and resulting batter is
generally thinner than other types. The dry
ingredients are mixed with the fat and then
the liquid is added in parts. Low speed is
always used in the procedure and frequent
scraping is necessary.

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 FLOUR-BUTTER METHOD

This produces a finely grained cake. The flour

and fat ingredients are mixed until smooth
and the sugar and eggs are whipped together.
Then the different mixtures are incorporated
and the liquid is added at the end.

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 SPONGE METHOD

Sponge cakes use egg yolks and or whole

eggs that are whipped with sugar until very
thick foam is created. Heating the eggs or
yolks with the sugar will result greater
volume. A typical genoise cake will use this
method and tile egg foams are the typically
the only leavening.

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 ANGEL FOOD CAKE
METHOD

As the same implies, This is the method for

creating angel food cakes. These cakes use no
fat and are leavened with whipped egg whites.

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THANK

YOU!
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