Formula Balance as the Most Important Factor to Consider in Cake Production

Abstract

As a finished product, cake is made from many ingredients, and the quantity, quality and function of these ingredients, as well as the technology used in production, are of great importance in achieving the desired superior quality cake production. The quality of the cake is influenced by many factors: the suitability of the ingredients used for the specific type of cake being made, the quality of the ingredients, the balance of the recipe, the temperature of the ingredients before mixing, the mixing and baking method, the temperature, specific gravity and pH values of the batter obtained at the end of mixing, the amount of batter placed in the pan, the baking time and temperature, the holding conditions of the cake after baking, etc. This study highlights the main factors that affect cake quality and the issues that need to be addressed in cake production. As a result of many scientific researches we have conducted on this subject, it has been shown with analytical results that the most important factor influencing the quality of cake production is the balance of the recipe (the balance of the cake batter recipe in terms of the components it contains