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For centuries cake is baked in a large part of the world. Cake contains few ingredients, which are, by the way, easily obtained. In addition the method of preparation is quite easy. Besides that this popular delicacy is baked in households it is also baked on larger scales in industrial bakeries. The cake is baked with a consistent high quality in these bakeries because the process can be stabelised and controlled better.
|Production process of cake|
|Dosing the ingredients|
|Mixing and stirring|
|Stripping and packing|
For the preparation of the pastry it is important that a lot of air is beaten in it, which creates the light structure of cake. When the cake is baked it gets more light because of the effect of the rising agent.
The 4 basic ingredients – with the required quantity – are:
• 1 part self-raising flour
• 1 part half hard fat (dairy butter gives the most tasteful result)
• 1 part sugar (fine sucrose)
• 1 part egg (both egg white and egg yolk)
After mixing the ingredients the product has to be stirred for another 10 minutes. In this way air is beaten into the batter which makes it creamy. A good distribution of air bubbles is extremely important for the structure of the cake. Aside the added rising agent, air also functions as a rising agent.
The added rising agent is effective due to a reaction with which carbon dioxide (CO2), water and remaining molecule come into existence. For a large part the water evaporates. The carbon dioxide gives the batter its light structure. Because of this the volume of the product grows. The rising qualities become clear during the baking process.
The flour that is used has to contain proteins that are qualitatively good. That means that it has to have a good stiffening ability because this forms the structure. Besides that, the percentage of protein may not be higher than 9%.
During the baking process the starches begin to stiffen at the temperature of 60ºC. Besides that, the rising agent begins to work by which the growth in volume starts. The moisture content of the top of the cake becomes lower quite soon during the baking process. Because of this the crust is less flexible. As a consequence of the rising of the cake, the crust may crack. To prevent this from happening the crust of the cake is kept wet in the beginning of the baking process (in the first part). The later parts of the process are more about cooking and the colouring of the product.
transport and consumption.