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| Technology of Cake
Mixes |
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Cakes are like temperamental divas. They
need to be pampered for the best
performance. The slightest deviation in
temperature, ingredients or procedures
sends them into tantrums of coarse
texture, "volcanic domes," collapsed
centers and a multitude of other
problems. But given the right treatment,
their sweet taste and tender texture are
as glorious as a well-sung aria
A Cake Walk
Few of us have the time to fuss with
these "scratch-baked", demanding prima
donnas. That’s why cake mixes are the
solution for busy bakers who enjoy
making special desserts. They are like
the backstage managers who provide the
perfect conditions for the best results.
Cake mixes succeed because manufacturers
like Duncan Hines carefully blend
ingredients to ensure successful
performances. Tolerances are built in so
that cakes will still come out right –
even if you aren’t quite accurate in
following the package directions.
Flour Power
Flour is the key to cakes that are light
and tender. Cake flour is low-protein
flour that contains fewer gluten-forming
proteins. This means the flour absorbs
less moisture and makes a soft batter
rather than the firm dough produced by
higher-protein, all-purpose or bread
flour. In your home kitchen, factors
such as heat, humidity and varying
measurements can affect how flour reacts
in baking. Flour bought from the
supermarket shelf can also vary
depending on the soil, rainfall,
temperature and maturity of the wheat it
comes from. At Duncan Hines, flour must
meet exacting standards. High-quality,
low-protein flour is purchased from a
short list of Midwestern suppliers. Each
batch of flour is carefully tested for
protein, fat and moisture content. This
guarantees that you get the same product
every time.
Good Taste
You can also count on consistent flavor
when you use a cake mix. The Duncan
Hines research and development
department creates flavor formulas.
These are then made by manufacturers who
specialize in commercial flavors. Unlike
flavor extracts sold for home baking,
commercial flavour blends are tested
before each use and remain consistent
from batch to batch.
High Standards
Leavening, the ingredient that makes
cakes rise, is another part of the cake
mix that can’t be duplicated in a
scratch cake. Manufacturers use a
complex combination of leavening agents
not available to home bakers. This
leavening system compensates for many
consumer errors allowing cakes to rise
evenly and high every time. |
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