Bakery- Theory : Cake Faults

                                                  CAKE FAULTS

THERE ARE TWO TYPES OF CAKE FAULTS :-

i] INTERNAL FAULTS

ii] EXTERNAL FAULTS

INTERNAL CAKE FAULTS :-

1] FRUIT SINKS AT BOTTOM :-

Ø HEAVIER OR LARGER CUTS OF FRUITS.

Ø USING WET FRUITS.

Ø OVER MIXING.

Ø BATTER TOO THIN.

Ø TOO MUCH RISING.

Ø TOO MUCH BAKING POWDER USED.

2] HOLES AND TUNNELS :-

Ø TOO MUCH RAISING AGENT.

Ø IMMPROPER MIXING OF INGRIDIENTS.

Ø TOO MUCH EGGS USED.

Ø AIR TRAPPED INSIDE.

3] CAKE CRUMBLES WHEN USED :-

Ø CUTTING OF CAKES WHEN IT’S TOO HOT.

Ø OVER BEATING.

Ø LESS AMOUNTOF EGGS USED.

Ø TOO LONG BAKING.

4] POOR FLAVOUR :-

Ø UNDRE BAKING.

Ø POOR QUALITY OF INGRIDIENTS.

Ø IMPROPER STORAGE OF INGRIDIENTS / RAW MATERIAL.

Ø USING LESS OR MORE THAN REQUIRED FLAVOURING AGENTS.

Ø LESS OR MORE AMOUNT OF SALT.

EXTERNAL CAKE FAULTS :-

1] CRUST TOO PALE :-

Ø LOW OVEN TEMPERATURE.

Ø LESS SUGAR USED.

Ø MILK NOT USDE.

2]  CRUST TOO THICK :-

Ø VERY LITTLE LIQUID USED.

Ø OVER BAKING.

Ø COOL OVEN.

Ø CAKE STANDING TOO LONG BEFORE STANDING.

3] CAKE BURST ON TOP :-

Ø OVEN TOO HOT.

Ø CAKE BATTER VERY STIFF.

Ø IMPROPER MIXING OF INGRIDIENTS.

Ø FLOUR TOO STRONG AND TOO MUCH IN QUANTITY.

4] CRUST TOO DARK :-

Ø MORE OR TOO MUCH SUGAR USED.

Ø MORE OR TOO MUCH AMOUNT OF MILK IS USED.

Ø OVEN TOO HOT.

Ø VERY LONG BAKING TIME.

Ø IMPROPER QUANTITY OF INGRIDIENTS.