Baking - Improvement in crumb whiteness

Dear Team, Can you suggest how to improve crumb whiteness for egg based whiteforest cakes.I have observed an improvement in crumb whiteness while using excess…

1. Food R&D Emeritus reply

   To make white cakes whiter 1.use a bleached cake flour in cake making 2.mix the cake properly to aerate the cake batter. 3.You slightly acidify the batter by adding little bit if…

2. Food R&D Emeritus reply

   [quote "Jeeduj, post:1, topic:10201, full:true"] Dear Team, .Still I need to make my product further white,because using egg whites only is not practically feasible. [/quote] Keep…

3. Jeedu reply

   Thanks for your suggestions. Will try out the options. I tried using emulsifiers and bringing down the specific gravity of batter,which resulted in light,fluffy white batter but t…

4. Food R&D Emeritus reply

   [quote "Jeeduj, post:4, topic:10201, full:true"] I tried using emulsifiers and bringing down the specific gravity of batter,which resulted in light,fluffy white batter but their i…

5. Jeedu reply

   Recipe Whiteforest premix 1 kg Egg 600g Water 170g Veg Oil 100g Method of preparation Premix+water+egg mix for 5 minutes using whisk,then add oil & mix for another 1 min. Baking t…

6. Food R&D Emeritus reply

   [quote "Jeeduj, post:6, topic:10201, full:true"] Recipe Whiteforest premix 1 kg [/quote] Please ,show us the ingredients declaration/ ingredients list of the white forest premix a…

7. Food R&D Emeritus reply

   As the cake is made from a premix, its hard to tell what needs to be modified. Using whole eggs will result in creamy yellow cake, Maybe it was not designed to produce a really wh…

8. RKD reply

   You can use BPO which is a bleaching agent. Also phospholipase gives very good emulsification, improved whiteness and reduction in egg qty in recipe. You can try DSM's Cakezyme Sm…