Productions of Cakebatters with mixers without aerating functionality
Cakes, like pound cake, madeira cake, swiss roll or cup cake are normally produced in factories with specific
equipment for aerating the batter. Basically in cake making we acknowledge a couple of working methods, but
above all temperature of the ingredients and batter is key to achieving success. The methods recognized are
creaming, flour-batter, single-stage(or all-in), sugar-and-water and emulsion method. Failing to these mentioned is
the more artisan method. Without going in too much detail we will shortly describe the differences between the
methods after which we will introduce a new method in which bakeries less equipped for cake, but more for
pastries, bread, etc. can get their new advantage.