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)
flour method. With the sugar method the sugar, fat and egg are mixed first. In the flour method the flour and the fat are mixed first, after that the sugar and egg are added. When coarse ingredients are used they are the last ingredients to be added. For a more easy mixing the fat can be heated till 30-40ºC.
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%.
oil is sprayed on the sides of the shape. This layer of oil makes sure that the cake does not stick to the shape. In this way, the cake remains loose in its shape, which makes it more easy to release it from its shape. Afterwards the shapes are filled with the batter. With an automatic dosing system the filling can happen exactly. This system can, for example, adjust the amount of batter, the weight of the batter or level in the shape.
temperature and humidity can be adjusted to what is best for the product. In this way the cake is baked equally, which makes sure that no cracks appear in the crust. In total the baking time is 90 minutes at the highest temperature of 175ºC.
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.
cooling down it may loose moisture. The cooling down has to happen in a room in which there is enough suction. Otherwise the moisture could condense and again fall on the cake, which creates a wet crust. The cooling down happens in the shape. Because the cake is still hot the form of the cake is not yet completely fixed and the cake is still vulnerable for changes in its form.