When baking in batches, bake one sheet of cookies while you prepare the next. It's that simple!
In the Mix
Giant mixers in a controlled atmosphere
combine all of the cake mix ingredients.
A computer monitors the automatic
operation to maintain the same
conditions for every production run.
Cakes are made from each batch to check
quality. In fact, more than 60 cakes are
baked every day. At Duncan Hines, this
diligent monitoring results in cakes
that stay moist and fresh without added
preservatives. Since reliability is as
essential as consistency, Duncan Hines
technologists take finished cake mixes
and test a variety of scenarios. They
add too much or too little water, oil or
eggs, bake at too high or too low a
temperature, use incorrect pan sizes and
subject the mixes to other abuses to
test how far they can go before the
cakes fail.
Don’t Get Mixed Up!
To get the best cakes when you use cake
mixes follow all preparation directions.
Use recommended pan sizes and bake at
correct temperatures. Use an oven
thermometer periodically to check the
accuracy of your oven and adjust baking
times accordingly. Store cake mixes in a
cool, dry area and use within one year.
Cakes baked from mixes should last about
one week, if properly covered.
Mix Master
Think of cake mix as the reliable star
around which you can build a
show-stopping treat. Recipes here at the
Duncan Hines web site and on the
packages use cake mixes plus added
ingredients to make easy, unique
desserts that will rate standing
ovations from friends and family.
We hope you’ve enjoyed this month’s
feature on Cake Mixes. Next month be
sure to come back to Kitchen Secrets.
Our bakers will be letting you in on
helpful tips and little known facts
about another featured ingredient. You
can put your delicious knowledge about
the science of cake mixes into action!
