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 Cultural Aspects Product Development Recipes Sensory Safety References
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How can we prevent marzipan from hardening to much when placed on cakes? How does one determine specific gravity? How can we use liquor effectively in our cakes and pastries? What are considerations in the selection of mixing procedures for a shortened cake? I have a great recipe for a Bundt cake but do not want to buy a Bundt pan. What could I use instead? Do you know a good spice blend we can use for our Lebkuchen, or honey cakes? What is the typical baking process of something like a shortened cake? What are considerations in the selection of mixing procedures for a shortened cake? I'm trying to reduce the sweetness in some of my cakes, but when I reduce the sugar in the recipes, the cakes tend to be dry and tough. What can I do to balance the reduction in sugar and get close to the original textures of my baked goods? What might be a disadvantage of using iodized salt in lemon cake mixes? What are considerations in selection of a flour for an optimum quality shortened cake? How can I keep the berries put in muffins and cakes from streaking? How can I make cake decorations perfectly with melted chocolate? Do you have a date bar or date cake formula that you would share? The one I use dries out too quickly. What considerations should be made in selection of a lipid for an optimum shortened cake? Why do the carrots in my carrot cake turn green? Do you have a recipe? Why do they turn angelfood cakes upside down for cooling? How do I adjust a cake recipe for high altitudes? I'm looking for a simple ganache coating for our bundt cakes. Do you have the formulas to mix some of the more popular colors used in cake decorating? Many of my customers have asked me about the origin of German Chocolate Cake. Did it originate in Germany? Can you provide a formula for a German chocolate cake icing? To what temperature should we cool ganache before pouring it over the cakes? How much confectioners' sugar should I add to our almond paste, so I can use it to cover cakes? My bakery has received several requests for gluten-free bread. Do you have a formula you would share? We are not happy with our chocolate ganache as a coating for our tortes and cakes. Are there any alternatives to ganache? I have heard a lot of talk about specific gravity. Could you briefly explain what it is? Discuss a shortened cake. We cover a lot of wedding cakes with marzipan, but the marzipan hardens after a short period of time. How can we avoid this problem? What are some methods of evaluating a cake? How can one affect quality of cakes by using eggs [white eggs mixed, beat] How doe formulates of conventionally mixed and quick mixed cakes vary? Describe the function of each ingredient. In which cake mixing method would gluten development be greatest? How do formulas vary to compensate for the mixing method? Describe a quality shortened cake by shape, texture, tenderness, crust and volume. How does the quality differ in cakes made with fat replacers? Why does the cake volume and tenderness change when using a margarine spread? How does high fructose corn syrup affect quality? What is the function of sugar in a cake? How does sugar affect coagulation temperature? What are the functions of sugar in shortened cake? What is the affect of substituting powdered sugar for crystalline sugar. Why does this happen? How does the substitution of honey for sugar affect the quality of a shortened cake? Why would reduce the liquid in a formula when honey is used? What could be done in order to use honey as an ingredient? What is the affect of substituting all-purpose flour rather than cake flour on cake quality. What is the affect of adding baking powder rather than soda in a chocolate shortened cake? Of adding extra acid? Explain. What is the affect of adding oil instead of "shortening" or a fat in shortened cakes? Discuss. What do eggs contribute to the quality of cakes? Are cocoa and chocolate interchangeable in shortened cakes? What considerations should be made in selection of a lipid for an optimum shortened cake 
Click Either Envelope To Send Questions & Comments to: Food ResourceURL Home: <http://food.oregonstate.edu/> Email maybe sent to food at oregonstate.edu Updated: Friday, July 24, 2009. | ||||||||||||||||||||||||||||||
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