TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 16 - Gisslen

After studying this chapter you will be able to understand: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use, list important storage-management practices that small hospitality operators should follow. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Cake Mixing and Baking 16 Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 16 The three main goals of mixing cake batters: To combine all ingredients into a smooth, uniform batter. To form and incorporate air cells in the batter. To develop the proper texture in the finished product. Cake Mixing and Baking Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 16 Combining Ingredients into a Homogeneous Mixture: Part of the purpose of mixing is to form an emulsion of the water and fat. Curdling occurs when the fat can no longer hold the water in emulsion. Factors that can cause curdling: Using the wrong type of fat. Having the ingredients too cold. Emulsions are best formed at 70°F (21°C). Mixing the first stage of the procedure too quickly. Adding the liquids too quickly. Adding too much liquid. Cake Mixing and Baking Mixing Copyright © 2013 by John Wiley & Sons, Inc. All

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• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs