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…

1. Food R&D Emeritus reply

   [quote "jonhny123, post:1, topic:8183, full:true"] Dear all, The taste of the cake appears astringent, especially when eating more and more. My composed baking powder contains SAP…

2. Food & Material Scientist reply

   Some details of its chemical properties and action: https://bakerpedia.com/ingredients/sodium acid pyrophosphate sapp/

3. Food & Material Scientist reply

   You may also check this forum on various query related to bakery products: https://bakerpedia.com/forums/

4. johny nguyen reply

   Thank you very much @Roy I tried to use the commercial baking powder which contains MCP, DCP, SAPP, baking soda. But it is still astringent. Please advise more. Many thanks

5. Food R&D Emeritus reply

   That's odd .😃 Will you explain in detail what you did to cut the astringency... Did you add more baking powder on top of your cake premix ? Did you formulate your own cake premix…

6. johny nguyen reply

   Hi Mr. Roy, I just use the commercial baking powdern containing MCP to try cut the astringency instead of using only SAPP as an acid salts, but it doesn't seem to work effectively…

7. Food R&D Emeritus reply

   May I ask do you have a baking powder sensitivity,; I know there are certain people that can't tolerate baking powder . Are you a regular user of purchaed cake premixes, or you ma…

8. Food R&D Emeritus reply

   [quote "jonhny123, post:8, topic:8183, full:true"] Hi Mr. Roy, I just use the commercial baking powdern containing MCP to try cut the astringency instead of using only SAPP as an…