Sucrose substitution in cake systems is not a piece of cake
Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR showed that water in…
#cake
Discussions tagged cake on FSTDESK. Browse 13 related threads.
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Remove Sponge Cake from Mould
Hi all, I would like to listen to your advice on how to remove the cake out of the mould. Some people remove the cake from the mould when i…
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Cake decoration gels
What is the role of sodium citrate in cake gels? Will it has a negative impact on structural properties of gels?
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Dairy frozen dessert: how to make the cake stability in freezer
Dear all members, I am doing research on a non-bake cheesecake made from the premix powder (mix with cold water or milk to to make the batt…
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Cake industry
Hi everybody. Are there any book or others about cake production? Thank you so much have a nice sunday🤗
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Cake shelf life
hi every one. I have question about cake shelf life. we produce vanilla cake but after a while (about 1 month) their color change to yellow…
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Cake different taste
Hi, i have my own cake brand in india Cake Galaxy. I want make different taste of cakes. every one using commercial primix, so most of cake…
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Shelf-life in cake
Hi everyone, I'm developing a recipe for a cake with aw similar to a brownie, aiming to a shelf-life of approximately 6 months in ambient t…
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Technical Report
Hey guys I’m trying to write a technical report for a cake, I’m searching for a real example, can you point me in the right direction please
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Creme brulee cake
Hi everyone, would like to ask for recommendations on how to prolong the 'crunch' of a creme brulee topping. We plan to launch a Creme Brul…
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How to overcome astringency taste of cake
Dear all, Currently, I have the problem with the cake made from the premix. The taste of the cake appears astringent, especially when eatin…
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Help solve problem of sponge cake
Dear all, This is the problem of the sponge cake that I am dealing with. The cake rose well, but in the middle of the cake, the crumbs are…
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Large bubbles appear on the surface of cake after baking
Dear everyone, Currently, i am developing the formula of red velvet cake (dried premix). After baking, i found that there are quite many bu…
Best discussions tagged cake
High-signal #cake discussions selected from replies, views and recent activity.
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Large bubbles appear on the surface of cake after baking
Dear everyone, Currently, i am developing the formula of red velvet cake (dried premix). After baking, i found that there are quite many bubbles on the surface of the cake, shown…
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How to overcome astringency taste of cake
Dear all, Currently, I have the problem with the cake made from the premix. The taste of the cake appears astringent, especially when eating more and more. My composed baking powd…
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Shelf-life in cake
Hi everyone, I'm developing a recipe for a cake with aw similar to a brownie, aiming to a shelf-life of approximately 6 months in ambient temperature. For achieving the shelf-life…
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Help solve problem of sponge cake
Dear all, This is the problem of the sponge cake that I am dealing with. The cake rose well, but in the middle of the cake, the crumbs are not uniform. They look coarse and drier…
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Creme brulee cake
Hi everyone, would like to ask for recommendations on how to prolong the 'crunch' of a creme brulee topping. We plan to launch a Creme Brulee Cake (chilled storage) but we are fac…
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Cake decoration gels
What is the role of sodium citrate in cake gels? Will it has a negative impact on structural properties of gels?
-
Sucrose substitution in cake systems is not a piece of cake
Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR showed that water in the viscous aqueous phase isolated from…
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Dairy frozen dessert: how to make the cake stability in freezer
Dear all members, I am doing research on a non-bake cheesecake made from the premix powder (mix with cold water or milk to to make the batter, then set in the freezer). The requir…