Functional ingredients in cake

The flavor and texture of a food product may change when made on a large scale.

Besides selection of high quality ingredients, both a thorough understanding of mixing procedures and precision (in measuring the ingredients and in following the specific instructions for mixing and baking) are essential for making a good quality cake.

The cake also has to last longer. Unlike a recipe made at home. A factory made cake may therefore need to include things like:

*Glycerin, for added moisture during shelf-life. It helps to prevent the crystallization of sugar.

*Salt, is very important ingredient because it is a flavor enhancer. It also will improve the texture quality. Salt helps cut down excessive sweetness.

*Water, to create steam during baking which results in a more open texture. It will help builds structure of cake and maintain the batter consistency.

*Preservatives to improve a product’s shelf life.

*Emulsifier to keep mixed fat and oil in water. The emulsifier blend is, required to ensures that cake mix perform optimally under varying handling and mixing conditions.
Functional ingredients in cake