Difference between revisions of "Information about cake"
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| − | + | == 1. GENERAL DESCRIPTION: == | |
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;1. General Flowsheet of cake production: | ;1. General Flowsheet of cake production: | ||
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[[Image: cake production.JPG]] | [[Image: cake production.JPG]] | ||
Figure 1: Production of cakes. Literature: Heiss, R. [Hrsg.]: Lebensmitteltechnologie | Figure 1: Production of cakes. Literature: Heiss, R. [Hrsg.]: Lebensmitteltechnologie | ||
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;2. Description of techniques, methods and equipment: | ;2. Description of techniques, methods and equipment: | ||
(BAT for Food, Drink and Milk Industries, June 2005) | (BAT for Food, Drink and Milk Industries, June 2005) | ||
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The main ingredients are wheat flour, fat, eggs, sugar, milk powder, water flavouring and raising agents. | The main ingredients are wheat flour, fat, eggs, sugar, milk powder, water flavouring and raising agents. | ||
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| − | *Sugar batter method: fat and sugar are creamed together, eggs are added in stages | + | *;Sugar batter method: fat and sugar are creamed together, eggs are added in stages |
| − | *Flour batter method: fat and flour are blended together. Eggs and sugar are whisked are whisked together and the mixture is blended into the flour-fat- mix in stages. Then the liquid are added in small amounts. | + | *;Flour batter method: fat and flour are blended together. Eggs and sugar are whisked are whisked together and the mixture is blended into the flour-fat- mix in stages. Then the liquid are added in small amounts. |
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| − | '''2. | + | '''2. CHANGES IN PROCESSES:''' |
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| + | ;2.1Changes in Energy Supply for unique Technology | ||
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| + | ;a) Existing Heat/Cool Technology | ||
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| + | ;b) Changes in Distribution of the Heat/Cool System | ||
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| + | ;c) Optimisation of the Heat/Cool System | ||
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| + | ;2.1.1 Description of the Technology | ||
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| + | ;2.1.2 Possible Energy Savings Reachable by those measures | ||
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| + | ;2.1.3 Economic Evaluations | ||
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Revision as of 15:16, 8 August 2014
Back to EFFICENCY FINDER OF FOOD INDUSTRY
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1. GENERAL DESCRIPTION:
- 1. General Flowsheet of cake production
Figure 1: Production of cakes. Literature: Heiss, R. [Hrsg.]: Lebensmitteltechnologie
- 2. Description of techniques, methods and equipment
(BAT for Food, Drink and Milk Industries, June 2005)
The main ingredients are wheat flour, fat, eggs, sugar, milk powder, water flavouring and raising agents. Cakes are generally made by using two different methods:
- Sugar batter method
- fat and sugar are creamed together, eggs are added in stages
- Flour batter method
- fat and flour are blended together. Eggs and sugar are whisked are whisked together and the mixture is blended into the flour-fat- mix in stages. Then the liquid are added in small amounts.
In continuous mixing systems the ingredients are given a preliminary mix and are then fed in a continuous even stream. But more often used is “all in” high speed mixing. All ingredients (except fruit) are added, and then fruit is added in short bursts.
The batter is put into oil- sprayed trays. After baking the cakes are removed from the tins and are cooled.
- 3. Temperature ranges and other parameters
- 4. Benchmark data
2. CHANGES IN PROCESSES:
- 2.1Changes in Energy Supply for unique Technology
- a) Existing Heat/Cool Technology
- b) Changes in Distribution of the Heat/Cool System
- c) Optimisation of the Heat/Cool System
- 2.1.1 Description of the Technology
- 2.1.2 Possible Energy Savings Reachable by those measures
- 2.1.3 Economic Evaluations
Back to EFFICENCY FINDER OF FOOD INDUSTRY
Back to Information about bread, biscuits & cakes production
