cake making

382 Pages·2002·9.57 MB·English

CAKE MAKING

Cake Making
Edmund B. I
M.Sc.Tech.(Vict.), F.R.I
Chief Examiner in Breadma!
Director of Studies, Greater
Late Head of Food Trades 1
Southampton College of Tech
Late Head of the National 1
Borough Polytechnic, London
James Stewar
and
G. S. T. Barr
F.lnst. B.B., A.I.F.S.T.
Head of Department of Bald
Borough PolYtechnic, London
'LEONARD HILL BOOKS, LONDON !966
First Edition 1930
Second Edition 1943
Reprinted 1945
Reprinted 1946
Reprinted 1947
Reprinted 1949
Reprinted 1952
Third Edition 1958
Fourth Edition 1966
© E. B. Bennion, J. Stewart & G. S. T. Bamford 1966
A Leonard Hill Book
This new edition first published in Great Britain 1966 by:
The Book Division
Grampian Press Ltd.,
8-10 King Street,
Hammersmith,
London, W.6.
Book designed by Keogh, Warren, Gill
Set in loon I I pt Baskerville
and printed in Great Britain by Richard Clay (The Chaucer Press), Ltd.,
Bungay, SI{/folk
on paper supplied by Frank Grunfeld (Sales) Ltd.
Bound by Mansell (Bookbinders) Ltd., London
Contents
Preface Page vii
Preface to Second Edition viii
Preface to Third Edition x
Preface to Fourth Edition Xl
List of Illustrations xiii
List of Tables xv
Chapter I Introductory and Bakery Hygiene
2/Flour Used in Confectionery 12
3 Moistening-Milk Products 20
vi
Eggs an'd Egg Products 25
l'-n
5JBaking Fats, 40
tV'Sugars 59
-:/ Chemical Aeration 75
./ 8 Essences a~d Essential Oils 101
v 9 Spices and Flavourings 108
v 10 Colouring Matter 112
./11
Nuts in Confectionery
./r2
Fruits Used in Confectionery
13 Jams and Jellies
\/4 Gums and Jellying Agents
Chocolate
~15
Icings, Fillings, and Glazes
1_....16
\ 17 Fermented Goods 197
',.18 Chemically Aerated Goods 207
v
/19 Pastes 215
20 Cake Making Processes 1l 226
21 Sponge Goods 244
22 Almond Goods 256
23 Gateaux and Fancies 265
24 Baking of Confectionery Goods 275
25 Refrigeration in the Bakery 284
/26 Bakehouse Machinery and Plant 291
____ 27 Nutritional Value of Flou_r' Confec-tionery 313
28 Testing of Raw Materials 323
Index 337
VI
Preface to the First Edition
SEVERAL excellent books have appeared dealing with con
fectionery raw materials; likewise, there are recipe books
sufficient to satisfy the requirements of the trade. In pre
senting this book, it has been the aim of the authors to give
such data as will enable the reader to obtain a good
working knowledge of the materials and processes they are
employing in everyday practice. Emphasis is laid upon the
necessity for the production of articles of the highest degree
of uniformity and quality; consequently, special attention
is devoted to the methods used for evaluating raw materials
and for the technical control of processes, and, also, it is
shown how the various methods of preparation of the raw
materials may influence the finished product.
It has not been the intention of the authors to prepare
a recipe book, but rather to deal with fundamentals, so that
with this knowledge recipes can be built up as occasion
demands. However, summaries of standard recipes have
been introduced, and these will act as a guide to th~ student.
The book will be found to cover the range of work re
quired for students qualifying for the National Diploma
Examination and the City and Guilds of London Examina
tion in Confectionery, Final Grade.
The authors' thanks are due to the following firms who
have so kindly provided data and illustrations, rendering it
possible to produce some entirely new features: Messrs.
Artofex and Co., Ltd., London; Baker Perkins, Ltd., Peter
borough; Wm. Gardner and Sons (Gloucester), Ltd.; J.
Harrison Carter, Ltd., Dunstable; The Morton Machine
Company, Wishaw; The Peerless Electrical Manufacturing
Company, Ltd.; C. O. Ericson Engineering Company.
In conclusion, the authors wish to express their gratitude
to those who have generously given their assistance, advice
and criticism, and especially to Mr. J. T. Parker of the
National Bakery Schobl, and to Mr. H. P. Buttrick, A.I.C.,
for his valuable collaboration in the preparation of the
chapter on aeration.
E.B.B.
WOODFORD J. S.
AUGUST 1930
vii
Preface to the Second Edition
1;,'
IN this new edition the authors have included much new
matter which has been proved to be of great importance of
recent years, and which will prove to be of still greater
importance when normal trading conditions can once again
be resumed.
As a publication being produced in war-time, it would be
incomplete without some reference to war-time commodi
ties and alteration of procedure. A war-time recipe book
would, no doubt, appeal to many, but as the supplies of
commodities and their availability are changing month by
month no fixed recipes can be used. Changes in formula
must constantly be made to meet the changing conditions,
and it is hoped that from this book guidance will be obtained,
particularly if it is read in conjunction with trade journals.
New chapters on Chocolate,Jam, and Jellies, the develop
ment of High-ratio Cakes and War-time Confectionery
Problems have been included. All other sections have been
revised and enlarged. Much original research work carried
out by the authors and other workers has been included in
the text.
The authors' thanks are due to the following, who have
given so freely of their advice and help in the revision of the
script: Mr. A. Hawley; Mr H. P. Buttrick, A.I.C.; Mr.
A. S. Houghton, M.Sc.; Mr. J. W. Sawtell; Mr. John
Pelkman; Dr. Drake-Law and Messrs. Bush & Co., Ltd. In
addition, thanks are due to Messrs. Hedley Co., Ltd., and
Messrs. Hobart Manufacturing Co., Ltd.; Pelkman Bros.,
Ltd.; Messrs. Bellamy & Co., Ltd.; General Electric Co.,
Ltd., for illustrations for this work. .-
0
E. B. B.
J. S.
WOODFORD
APRIL 1943
viii
This edition has been produced for the benefit of the
Services and is substantially a reprint of the second edition.
There is, however, one important addition, viz.: a section
on the use of the new Sugar Dried Egg which has been
produced as a result of collaborative research between the
Low Temperature Research Station, Cambridge, with
whom the authors have worked in close contact on the
practical usage of the product and the Ministry of Food.
Those in the Industry who have had an opportunity of
using the product have classed it as one of the outstanding
advances in food processing for the Bakery Industry of the
war. This is the most up-ta-date information available on
eggs far use in the bakery and should prove of interest and
value to all readers.
E. B. BENNION
J.
STEWART
WOODFORD
SEPTEMBER 1945
1X
Preface to the Third Edition
1l
IN this edition not only has most of the text been completely
rewritten but several new chapters have been added. Gums,
which now play an important part in so many raw materials,
pastes of various types, refrigeration in flour confectionery
work, and the nutritional value of flour have all been in
cluded.
The author's thanks are due to the following, who have
been so helpful by allowing them to use certain material
published by them in technical journals and papers, as well
as to the many firms who have supplied illustrations, par
ticularly Mr. P. MacNab, editor of Baker; Messrs. Oddy,
Ltd.; Baker Perkins, Ltd. i Peerless Ericson, Ltd.; Collins
and Co.; Morton Machine Co., Ltd.; Henry Simons, Ltd.;
Mr. R. Rock; Messrs. P. Kurt; Southall Smith and Co.;
Buckwell Munroe & Rogers, Ltd.; Domex Engineering
Co.; Messrs. J. Crollie, Ltd.; and Phillips Electrical Co.
All these contributions have helped to increase the compre
hensiveness of the work. Finally, the author's thanks are
due to Mr. S. W. Butterworth, B.Sc., F.R.I.C., Mr. C. H. F.
Fuller, B.Sc., F.R.I.C., for their help on the classification
and nutritional value of flour confectionery; Mr. H. P.
Buttrick, A.R.I.C., for his continued assistance in keeping
the information on chemical aeration up to date; to Mr.
Mason, M.Sc., F.R.I.C., for the information on gums; to
Mr. G. R. Short for his advice and assistance on essences
and colours. Finally, thanks are due to Mr. L. J. Morse and
Mr. D.James for their assistance in proofreading and to his
wife and daughter Joan for their assistance in indexing, and
to all members of the publishing staff for their care and
patience in the production of this volume.
EDMUND B. BENNION
SOUTHAMPTON, 1957
x