The Essential Guide To Baking

Baked too long.

INTERNAL APPEARANCE

Coarse and Irregular Grain −−− Causes:

Improper mixing procedures.

Stiff Batter.

Careless or poor depositing in the pans.

Oven too cool, (baked too slowly).

Dense Grain −−− Causes:

Excessive liquid in the batter.

Improper mixing procedure.

Off Color Cakes −−− Causes:

Improper mixing procedure.

Oven too cool, (baked too slowly).

Unclean equipment.

GENERAL CAKE FAULTS

Poor flavor −−− Causes:

Improper mixing procedure.

Improper cleaning and greasing of the pans.

Faulty baking conditions.

Improper cleaning of the equipment.

Cakes too Tough −−− Causes:

Excessive mixing.

Batter too stiff (insufficient water).

Batter too thin (excessive water).

Lack of Body −−− Causes:

Excessive Mixing.

Insufficient Liquid.

Poor keeping Quality −−− Causes:

Excessive baking time.

Insufficient Liquid.

Improper mixing procedures.

Cooled in a drafty location.

PRODUCTION HINTS FOR CAKES

BAKING:

Bake cakes at 350 to 360 degrees in regular oven.

Bake cakes at 330 to 335 degrees in convection oven.

Handle the cakes carefully when removing from the oven.

Make sure the batter is level in the pans.

Cakes will spring back, when touched, when they are done.

Cake Baking