Difference between revisions of "Information about cake"

Revision as of 17:30, 11 August 2014

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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)

Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shapeThe 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

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