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download articleCake
Article index
 | Production process of cake | |
| Dosing the ingredients | |
| Mixing and stirring | |
| Forming | |
| Baking | |
| Cooling down | |
| Stripping and packing |
For the preparation of the pastry it is important that a lot of air is beaten in it, which creates the light structure of cake. When the cake is baked it gets more light because of the effect of the rising agent.
Production process of cake
Dosing the ingredients
Cake requires 4 basic ingredients. A few other ingredients, like nuts, fruits, flavor and preservatives, can be added for the taste and the preservation.The 4 basic ingredients – with the required quantity – are:
• 1 part self-raising flour
• 1 part half hard fat (dairy butter gives the most tasteful result)
• 1 part sugar (fine sucrose)
• 1 part egg (both egg white and egg yolk)
Mixing and stirring
The ingredients are mixed in a tub. The sequence of adding the additives varies with each production factory. One can add according to the sugar or the flour method. With the sugar method the sugar, fat and egg are mixed first. In the flour method the flour and the fat are mixed first, after that the sugar and egg are added. When coarse ingredients are used they are the last ingredients to be added. For a more easy mixing the fat can be heated till 30-40ºC.After mixing the ingredients the product has to be stirred for another 10 minutes. In this way air is beaten into the batter which makes it creamy. A good distribution of air bubbles is extremely important for the structure of the cake. Aside the added rising agent, air also functions as a rising agent.
The added rising agent is effective due to a reaction with which carbon dioxide (CO2), water and remaining molecule come into existence. For a large part the water evaporates. The carbon dioxide gives the batter its light structure. Because of this the volume of the product grows. The rising qualities become clear during the baking process.
The flour that is used has to contain proteins that are qualitatively good. That means that it has to have a good stiffening ability because this forms the structure. Besides that, the percentage of protein may not be higher than 9%.
Forming
The shape in which the batter for the cake is baked has to be greased. A layer of oil is sprayed on the sides of the shape. This layer of oil makes sure that the cake does not stick to the shape. In this way, the cake remains loose in its shape, which makes it more easy to release it from its shape. Afterwards the shapes are filled with the batter. With an automatic dosing system the filling can happen exactly. This system can, for example, adjust the amount of batter, the weight of the batter or level in the shape.Baking
The shapes with the batter go via a transporting system through an automatic oven. Most ovens have several compartments. Each compartment has its own parameters. In such an oven the temperature and humidity can be adjusted to what is best for the product. In this way the cake is baked equally, which makes sure that no cracks appear in the crust. In total the baking time is 90 minutes at the highest temperature of 175ºC.During the baking process the starches begin to stiffen at the temperature of 60ºC. Besides that, the rising agent begins to work by which the growth in volume starts. The moisture content of the top of the cake becomes lower quite soon during the baking process. Because of this the crust is less flexible. As a consequence of the rising of the cake, the crust may crack. To prevent this from happening the crust of the cake is kept wet in the beginning of the baking process (in the first part). The later parts of the process are more about cooking and the colouring of the product.
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