The Technology of Cake Making

436 Pages·1997·7.494 MB·English

by  E. B. Bennion, G. S. T. Bamford (auth.), A. J. Bent (eds.)

The Technology of Cake Making
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The Technology of Cake Making
Sixth Edition
E.B. BENNION and G.S.T. BAMFORD
Edited by
A.J. BENT
Baking Technology Consultancy Unit
South Bank University
London, UK
SPRINGER-SCIENCE+BUSINESS MEDIA, BV.
First edition 1930
Second edition 1943
Reprinted 1945, 1946, 1947, 1949, 1952
Third edition 1958
Fourth edition 1966
Fifth edition 1973
Reprinted 1979, 1983, 1985, 1986, 1989, 1992, 1995
Sixth edition 1997
© 1997 Springer Science+Business Media Dordrecht
Originally published by Chapman & Hali in 1997
Softcover reprint of the hardcover 6th edition 1997
Typeset in lOj12pt Times by Academic & Technical Typesetting, Bristol
ISBN 978-1-4419-4742-0 ISBN 978-1-4757-6690-5 (eBook)
DOI 10.1007/978-1-4757-6690-5
Apart from any fair dealing for the purposes of research or private study, or
criticism or review, as permitted under the UK Copyright Designs and Patents
Act, 1988, this publication may not be reproduced, stored, or transmitted, in
any form or by any means, without the prior permission in writing of the
publishers, or in the case of reprographic reproduction on1y in accordance
with the terms of the licences issued by the Copyright Licensing Agency in
the UK, or in accordance with the terms of Iicences issued by the appropriate
Reproduction Rights Organization outside the UK. Enquiries conceming
reproduction outside the terms stated here shou1d be sent to the publishers at
the London address printed on this page.
The publisher makes no representation, express or implied, with regard to the
accuracy ofthe information contained in this book and cannot accept any legal
responsibility or liability for any errors or omissions that may be made.
A catalogue record for this book is available from the British Library
Library of Congress Catalog Card Number: 97-70703
@Printed on acid-free text paper, manufactured in accordance with ANSlj
NISO Z39.48-1992 (Permanence of Paper)
Contents
Colour plates appear between pages 244 and 245
List of Contributors vii
Preface xi
Metric conversion xii
1 Wheat and milling 1
2 Flour specification 5
3 Eggs and egg products 18
4 Baking fats 25
5 Cream, butter and milkfat products 48
6 Lactose 81
7 Sugars 84
8 Chemical aeration 100
9 Yeast aeration 107
10 Emulsions and emulsifiers 112
11 Spices and flavourings 121
12 Nuts used in confectionery 128
13 Fruits used in confectionery 141
14 Jams and Jellies 155
15 Gums and jellying agents 169
vi CONTENTS
16 Chocolate 182
17 Icing, fillings and glazes 199
18 Fermented goods 220
19 Chemically aerated goods 230
20 Pastries 239
21 Cake-making processes 251
22 Sponge goods 275
23 Almond goods 289
24 Gateaux and fancies 299
25 Baking of confectionery goods 313
26 Bakery machinery and plant 321
27 Nutritional value of flour confectionery 353
28 Confectionery test baking 358
29 Water activity in flour confectionery product development 386
30 Packaging of confectionery products 398
31 Reduced sugar and lower fat baked foods 409
Index 413
Contributors
Eggs and egg products Clive Frampton
Managing Director, Framptons Ltd, Charlton
Road, Shepton Mallet, Somerset BA4 5PD, UK
Baking fats John Podmore
Research and Development Centre, Pura Food
Products Ltd, Dunnings Bridge Road, Bootie,
Merseyside L30 6TJ, UK
Cream, butter and Kanes K. Rajah
milkfat products Welsh Institute of Rural Studies, University of
Wales, Llanbadem Campus, Aberystwyth,
Ceredigion SY23 3AL, Wales, UK
Sugars Graham Jones
British Sugar pic, Technical Centre, Research and
Development, Norwich Research Park, Colney,
Norwich, Norfolk NR4 7UB, UK
and
John McAughtrie and Karen Cunningham
British Sugar pic, Dundle Road,
Peterborough PE2 3QU, UK
Chemical aeration and David Thacker
pastries Baking Technology Consultancy Unit,
South Bank University, 103 Borough Road,
London SEl OAA, UK
Yeast aeration Ray D. Starkie
DCL Yeast Ltd, Menstrie, Clackmannanshire
FKll 7ES, UK
Emulsions and emulsifiers Eric Flack
Consultant, 'Greenewood', The Park, Great
Barton, Bury St Edmunds, Suffolk, IP3l 2SX, UK
viii CONTRIBUTORS
Nuts used in Mark Goulbourn
confectionery Technical Services Department, Renshaw Scott
Ltd, Crown Street, Liverpool L8 7RF, UK
Chocolate Edward G. Wohlmuth
Technical Services and Marketing Development
Manager, S & A Lesme, Callebaut Ltd, Banbury,
Oxfordshire OX16 7UU, UK
Nutritional value of Jill Davies
flour confectionery Head of Nutritional Research Centre,
South Bank University, 103 Borough Road,
London SEI OAA, UK
Water activity in flour Linda S. Young
confectionery product Technology Transfer Manager, Campden &
development Chorleywood Food Research Association,
Chipping Campden, Gloucestershire GL5S 6LD,
UK
Packaging of Steve Barrass
confectionery Course Director, MSc Product Management,
products South Bank University, 103 Borough Road,
London SEI OAA, UK
Editor Alan J. Bent
Baking Technology Consultancy Unit,
South Bank University, 103 Borough Road,
London SEI OAA, UK
Equipment details European Process Plant
and photographs EPP House, Epsom Business Park, Kiln Lane,
Epsom, Surrey KT17 UF, UK
Mono Equipment
Queensway, Swansea Industrial Estate,
Swansea SAS 4EB, UK
Record Pe1kman Equipment Co. Ltd
2 Verulam Industrial Estate,
London Road, St Albans, Herts ALl UB, UK
Special thanks must be given to Craigmillar for their help and generosity
in providing information throughout the book (for both the fifth and sixth
CONTRIBUTORS IX
editions) and allowing the use and reproduction of colour photographs of
cakes, etc:
Craigmillar
Stadium Road, Bromborough, Wirral, Merseyside L62 3NU, UK
Thanks are also due to Roger Burnett of The Media Centre at South Bank
University for the scanning of the colour plates.
Preface
The popularity of the 1973 fifth edition of The Technology of Cake Making
has continued in many of the English-speaking countries throughout the
world. This sixth edition has been comprehensively revised and brought up
to date with new chapters on Cream, butter and milkfat products, Lactose,
Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar
and lower fat goods. The chapters on Eggs and egg products, Baking fats,
Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries,
Nutritional value and Packaging have been completely rewritten.
The increased need for the continuous development of new products does
not of necessity mean that new technology has to be constantly introduced.
Many of the good old favourites may continue to be produced for many
years and they form suitable 'bench marks' for new product development.
The sixth edition introduces the use of relative density to replace specific
volume as a measure of the amount of aeration in a cake batter (the use of
relative density is in line with international agreement). Specific volume is
kept as a measurement of baked product volume since the industry is
comfortable with the concept that, subject to an upper limit, an increase in
specific volume coincides with improvement in cake quality. Recipes have
been adjusted and a standard format introduced which gives the amounts
in recipes as (1) % flour (taking flour or some other major raw material as
100 and expressing other ingredients in relation to this), (2) imperial measure
for USA applications, Ib oz (pounds and ounces) and (3) metric measure, kg.
The book is aimed at staff involved in bakery production and allied
industries, product development and raw material testing of baked products.
It is also an essential resource for students and teachers of bakery subjects,
food technology and food manufacture.
Since the fifth edition there have been considerable changes in legislation.
The changes continue almost on a daily basis and anyone interested in
obtaining the latest information about EU and UK legislation should
contact the Ministry of Agriculture, Fisheries and Food, London. In the
USA the FDA Code of Federal Regulations should be consulted. In other
countries the appropriate government authority should be contacted.
Substantial help and assistance of many colleagues and friends in the
bakery and allied trades has been given and in particular thanks must go
to all the people and Companies in the List of Contributors who have
made such excellent contributions.
A.J. Bent