Food Technology - Combining Ingredients

There are 4 basic methods of combining and mixing ingredients

Ratio and type of ingredients are different for each

The methods are:

• rubbing-in
• creaming - traditional and all-in-one
• melting
• whisking

Ingredients

The Main Ingredients:

• fat
• sugar
• eggs
• flour

All methods use a raising agents

And a liquid (e.g. milk)

Flavourings can be added to give the cake particular characteristics 

Flour forms the structure of the cake

As the cake is heated, protein (gluten) in the flour sets the framework and shape

Dextrinisation occurs , starch converts into a sugar. On heating the sugar caramelises resulting in the golden surface

Adds colour and flavour

Holds air bubbles (foam) which creates texture and volume

Produces a short crumb or rich even texture dependant on the ratio of fat and method used

Increases shelf life

Sweetens and adds flavour

When creamed with fat, helps to hold air in the mixture

Caramelisation gives colour

Trap air when whisked into a foam

Coagulate (set) on heating

Emlsify - holds the fat in emulsion and keeps it stable

Add colour, flavour and nutritional value

Aerates the mixture increasing the volume and resulting in a light texture

Oven too hot

Too much mixture for size of tin

Baked on too high shelf in oven

Too stiff or too wet a mixture

Over mixing cake batter

Too much sugar causing a collapse of structure

Too much raising agent

Undercooking, caused by wrong temperature or time

Disturbing during cooking causing structure to collapse

Too much sugar

Wrong type of sugar used

Insufficient creaming

Too much liquid in a mixture 

Insufficiennt raising agent used

The creamed mixture has curdled and does not hold sufficient air

Whisking Method

Eggs and sugar not beaten enough

Over beating when adding flour

Too much rasing agent used

Insufficient mixing of flour

Overcooking of the cake

Insufficient liquid used

Too much raising agent

Too much liquid to carry the weight of the fruit

Too much sugar and raising agent