Principles Of Matching Raw Materials For Cake Production Lines

The ingredients of cake production lines are mainly eggs, sugar and flour, supplemented by dairy products and leavening agents. Due to the different processing properties of these raw materials, certain principles must be followed in the ratio of various raw materials. This principle is the principle of formula balance, including the balance of dry raw materials and wet raw materials, and the balance of strong raw materials and weak raw materials.

The principle of formula balance has important guiding significance for cake making, and is the basis for product quality analysis, formula adjustment or modification, and new formula design. According to the different roles of raw materials in cake production line processing, they can be divided into the following categories:

Dry raw materials: flour, milk powder, leavening agent, cocoa powder

Wet raw materials: eggs, milk, water

Strong raw materials: flour, eggs, milk

Weak raw materials: sugar, oil, leavening agent and emulsifier