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Produce biscuits, cakes and sponges

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by

Simon Hallas

on 2 September 2015

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Transcript of Produce biscuits, cakes and sponges

Produce biscuits, cakes and sponges
Sachertorte
Florentines
Daquoise
The preparation method and baking of a basic Dacquoise mixture

• Weigh the ingredients,
• Make a meringue; blend the toasted ground hazelnuts with the icing sugar.
• Carefully fold the hazelnuts and icing sugar into the meringue retaining as much air as possible, before piping onto a silicone mat.
• Bake at 170-180°C for 25-30 minutes

Aeration
Different types of aeration

Mechanical or physical aeration; this is done by the addition of air by physical means, whisking or beating, by hand or machine.

The air is trapped in the mixture and increases the volume.


Chemical aeration; this is done by the addition of a chemical raising agent, such as baking powder or bicarbonate of soda.

Heat from the oven together with moisture from the product will cause a chemical reaction producing carbon dioxide gas which helps the product to rise as it bakes.

Mechanical aeration
Allergic reaction
There are some ingredients used in cakes, sponges and biscuits which may cause an allergic reaction.
Some of the more common ones are;
• Wheat flour
• Nut products
• Dairy products
• Eggs
• Flavoured oils/ essences

Allergies in cakes and biscuits
Jaconde
Quality points to look for in a biscuit jaconde.
• Stencil paste is well defined
• Flexible
• Moist
• Not too thick
• Light in texture

Quality points
Fruit cake
Quality points to look for in a fruit cake.
• Even distribution of fruit throughout the cake
• Dark colour
• Moist
• Evenly risen (not sunken)

Quality points in a fruit cake
Profit margins
Factors which could reduce profit margins when producing cakes, sponges and biscuits.
• Poor portion control
• Wastage – over producing, over cooking
• Poor storage
• Theft - staff eating
Full transcript