Reduction of sugar in cake

With the reduction of sugar in cake you need to know. That sugar in most cakes sugar is somewhere between 23-30% of the total formulation. What is a lot. And we may have considered to cut down the sugar in cake. However when replacing sugar many ingredients that are being added having a ‘drying’ effect.…

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Collapsing of cakes

Collapsing is a very common issue in cakes, in particular in the more traditional formulations: without stabilisers, emulsifiers, etc. In those cases opening the oven too soon, would have the steam built up in the oven and the cake release too quick, which allowed the top of the cake cool down and thus fall in…

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Replacing the egg in cake

Vegan is hot and happening. In several products egg whites or egg yolks can be easily replaced by other animal based products, such as certain milk proteins. From a sustainability point of view more and more demand comes for completely plant based products. This means however that the unique functionalities in eggs are lost, as…

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