| CONSIDERATIONS | POSSIBLE OUTCOMES |
| cost | effects quality of fat used |
| % of ingredients used | balance the structure of flour and egg with the tenderizing of the fat and sugar |
| amount of fat used | too much fat yields greater tenderness and decreased volume. |
| high altitude | may need longer cooking time
may need higher oven temperature |
| electric mixing | faster, good quality depending on the quality of the mixer |
| hand creaming | slower, good quality, depends on the skill of the person creaming |
| liquid fat | easier mixing, decreased volume, less air incorporated. |
| large plastic range | good air, holds air better.
Optimum quality |
| high quality fat | good volume and flavor |
| fresh fat | good volume and flavor |
| source of fat | unknown oucome |
type of fat
- hydrogenated
-butter
-oil | good volume and evenness of grain
increased tenderness and velvet-like texture. |
| crystal size | butter gives a small crystal size |
| ratio of crystals to oil | unknown outcome |
| optimum volume | greater creaming gives greater volume |
| Maillard reaction | optimum sugar and flour (protein) |
| Personal preference | substitute flavor for appearance |
| low melting point | good volume, holds the air longer |
