Foam to Sponge cake
In this course, we begin with an in-depth exploration of general product classifications, discussing the various processes, proportions, and essential ingredients for baking. Next, we focus on the specific roles of flour, eggs, and sugars in the cake baking process. We will cover mixing technology and the different methods of leavening cakes, followed by an examination of the role of emulsifiers in cake batter. Additionally, we will discuss the application of hydrocolloids in baking and investigate how various fats and oils affect the flavor and texture of cakes.
In the practical sessions, we delve deeper into techniques and recipes. We compare the warm and cold methods of making cakes and work on preparing Angel Food Cake, Chiffon Cake, Sponge Disks, Cake Bars, and Swiss Rolls, gaining hands-on experience and further developing your skills. We will also attend a demonstration of a continuous aerator.
This course provides you with the knowledge and techniques to elevate your baking skills in an inspiring and supportive environment. We look forward to welcoming you and exploring the art and science of making foam cakes and sponge cakes together!
Aim:
- Create an understanding of the different types of batters
- Create an overview on basic recipes and manufacturing processes
- a guideline on formulations of batter related products
- Share an insight in the key ingredients and its interactions within the products
- Creating an understanding of the different methods of aeration
- Understanding the influence of how oven settings can determine finished product.
Attending:
People in or related to the baking industry. The course is limited to a maximum of 8.
Course program