After studying this chapter you will be able to understand: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use, list important storage-management practices that small hospitality operators should follow. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Cake Mixing and Baking 16 Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 16 The three main goals of mixing cake batters: To combine all ingredients into a smooth, uniform batter. To form and incorporate air cells in the batter. To develop the proper texture in the finished product. Cake Mixing and Baking Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 16 Combining Ingredients into a Homogeneous Mixture: Part of the purpose of mixing is to form an emulsion of the water and fat. Curdling occurs when the fat can no longer hold the water in emulsion. Factors that can cause curdling: Using the wrong type of fat. Having the ingredients too cold. Emulsions are best formed at 70°F (21°C). Mixing the first stage of the procedure too quickly. Adding the liquids too quickly. Adding too much liquid. Cake Mixing and Baking Mixing Copyright © 2013 by John Wiley & Sons, Inc. All | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Cake Mixing and Baking 16 Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 16 The three main goals of mixing cake batters: To combine all ingredients into a smooth, uniform batter. To form and incorporate air cells in the batter. To develop the proper texture in the finished product. Cake Mixing and Baking Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 16 Combining Ingredients into a Homogeneous Mixture: Part of the purpose of mixing is to form an emulsion of the water and fat. Curdling occurs when the fat can no longer hold the water in emulsion. Factors that can cause curdling: Using the wrong type of fat. Having the ingredients too cold. Emulsions are best formed at 70°F (21°C). Mixing the first stage of the procedure too quickly. Adding the liquids too quickly. Adding too much liquid. Cake Mixing and Baking Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 16 Forming Air Cells Air cells in cake batters are important for texture and leavening. Correct temperature is necessary for good air cell formation. Cold fat (below 60°F/16°C)is too hard and warm fat (above 75°F/24°C) is too soft. Mixing speed should be moderate or medium. Granulated sugar is best for creaming method cakes. In egg-foam cakes the egg-sugar mixture should be slightly warm. In egg-foam cakes whipping may be done at high speed at first, but final stages of whipping should be at medium speed. Cake Mixing and Baking Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 16 Developing Texture A factor that affects texture is gluten development. Very little gluten development is necessary in cakes, so cake flour is used. In the creaming, sponge, and angel food methods, the flour is added at or near the end of the mixing process so the gluten is not overdeveloped. In the two-stage method, the flour is added in the first step. Since it is
