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    Information Sheet Mixing Procedures

    Uploaded by

    Florian Solomon
    This document provides information on basic cake mixing methods, including the creaming method, two-stage method, flour-batter method, sponge method, angel food cake method, and chiffon method. It also includes a self-check section to test understanding of the different methods. The learning objective is to be able to perform standard procedures in pastry products after reading about these common mixing techniques.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Information Sheet Mixing Procedures

    Uploaded by

    Florian Solomon
    489 views2 pages
    This document provides information on basic cake mixing methods, including the creaming method, two-stage method, flour-batter method, sponge method, angel food cake method, and chiffon method. It also includes a self-check section to test understanding of the different methods. The learning objective is to be able to perform standard procedures in pastry products after reading about these common mixing techniques.

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    Information sheet mixing procedures

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    This document provides information on basic cake mixing methods, including the creaming method, two-stage method, flour-batter method, sponge method, angel food cake method, and chiffon method. It also includes a self-check section to test understanding of the different methods. The learning objective is to be able to perform standard procedures in pastry products after reading about these common mixing techniques.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    489 views2 pages

    Information Sheet Mixing Procedures

    Uploaded by

    Florian Solomon
    This document provides information on basic cake mixing methods, including the creaming method, two-stage method, flour-batter method, sponge method, angel food cake method, and chiffon method. It also includes a self-check section to test understanding of the different methods. The learning objective is to be able to perform standard procedures in pastry products after reading about these common mixing techniques.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Information sheet

    Mixing procedures / formulation / Recipes and desired product chracteristics

    Learning objectives:
    After reading this information sheet you should be able to perform standard procedures in
    pastry products

    Basic cake mixing methods:

    1. Creaming Method
    This is the most common of the methods. The creaming method alternately adds the dry
    and liquid ingredients to the fat mixture. This ensures all the liquid will be absorbed into
    the batter or shortening , the liquid has a natural tendency to separate all the flour will
    help bind it into the batter.

    2. Two- stage Method


    This method is great for cakes with a large amount of sugar and the resulting batter is
    generally thinner than other types. The dry ingrediends are mixed with the fat and then
    the liquid is added in parts. Low speed is always used in the procedure and frequent
    scraping is necessary.

    3. Flour- batter Method


    This produces a finely grained cake. The flour and fat ingrediends are mixed until smooth
    and the sugar and eggs are whipped together. Then the different mixtures are
    incorporated and the liquid is added at the end.

    4. Sponge Method
    Sponge cakes use egg yolks and or whole eggs that are whipped with sugar until very
    thick foam is created. Heating the eggs or yolks with the sugar will result greater volume.
    A typical genoise cake will use this method and the egg foams are the typically the only
    leavening.

    5. Angel food cake Method


    As the same implies, this is the method for creating angel food cakes. These cakes use no
    fat and are leavened with whipped egg whites.

    1
    6. Chiffon Method
    Chiffon – style cakes can use egg white foam, but are not fat-free and some recipes call
    for additional eggs or yolks inside the batter.
    Additional melted butter or a vegetable oil is added to the mix for richness and the
    leavening isn’t solely relied upon by the egg foams; they do contain chemical leavening
    such as baking powder.

    Self- check: True or False

    Instruction: Read the questions carefully and analysed the underlined word/s . Write true
    if the statement is true and false if it is false.

    1. ...........................Flour batter method produces a finely grained cake. The flour


    and fat ingredients are mixed until smooth and the sugar and eggs are whipped
    together.

    2. ...........................Chiffon Method can use egg white foam , but are not fat-free and
    some recipes call for additional eggs or yolks inside the batter.

    3. ...........................Sponge Method is the method for creating angel food cakes.


    These cakes use no fat and are leavened with whipped egg whites.

    4. ............................Two- Stage Method is great for cakes with large amount of sugar
    and the resulty batter is generally thinner than other types.

    5. ......................... Creaming method is the most common of the methods. This


    altenately addes the dry and liquid ingredients to the fat mixture.

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