CHOOSING THE RIGHT INGREDIENTS TO DO THE RIGHT JOB IN THE PRODUCT YOU ARE MAKING

FATS

What dose this do for the cakes

1. Gives it colour
2. Gives it flavour
3. Increases shelf life
4. Produces a short crumb mixture

SUGAR

1. Helps hold in air in cake
2. Sweetens
3. Increases volume

EGGS

1. Traps air
2. Adds colour
3. Adds flavour
4. White of eggs Forms a form

FLOUR

1. Forms the shape, structure of the product
2. Soft flour - low gluten %
3. + R.A. rises

RAISING AGENTS       if used

1. Light
2. Airy
3. Accurate measuring! even mixing

LIQUID

1. Milk, Water Juice
2. Churns up with the protein in flour = Gluten

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MRS. B. MADE ALL THE CAKES IN THE SCHOOL KITCHEN. A CAKE COMPANY WOULD DO THE SAME THING IN THEIR?

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It would be a person called a food technologist who did all the development work in designing a new cake - or any food. The technologists work with the food purchasing department and the technical team - and the hundred tasters who will try out the new product.