Cake.docx
This document was uploaded by user and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this DMCA report form. Report DMCA
Overview
Download & View Cake.docx as PDF for free.
More details
- Words: 1,055
- Pages: 5
Cake Troubleshooting Guide
Coarse, Open Grain Possible Causes Oven Temperature Too Low Use correct temperature: 370°F-380°F (187°C-193°C).
Excess Sugar or Leavening Decrease amounts.
Over mixed Mix less in first stage.
Poor Grade of Shortening Use a quality high-ratio cake shortening.
Batter Temperature Too High Use ingredients at correct temperature: 68°F72°F (20°C-22°C).
Wrong Type of Flour or Leavening
Under mixed Mix less in first stage. Old Batter Do not let batter stand for more than 20 minutes.
Use correct type of flour or leavening (double acting).
Batter Too Stiff Use more liquid. Creaming At High Speed Use slower speed.
Shrinking Oven Temperature Too High or Low
Not Enough Batter in Pans
Use correct temperature: 370°F-380°F (187°C-193°C).
Increase amount.
Over mixed Mix less.
Lean Formula
Over baked Bake properly with solid, steady heat.
Too Much Liquid in Batter Decrease liquid.
Pan Over greased Use less grease.
Wrong Type of Shortening Use a quality cake shortening.
Flour Too Strong Use all-purpose or cake flour.
Excess Leavening Decrease amount.
Use more sugar or shortening.
Thick, Tough Crust
Possible Causes Oven Temperature Too High Bake at lower temperature.
Pan is Extra Deep Use shallower pans.
Baked Too Long in Cool Oven Bake at higher temperature.
Insufficient Sugar or Shortening
Excessive Amount of Sugar in Dough
Reduce sugar content.
Excessive Egg Content Decrease amount.
Flour Too Weak or Too Strong Use quality cake flour.
Batter Over mixed Decrease mixing time.
Over baked Bake properly with solid, steady heat.
Eggs Overbeaten Beat less.
Oven Temperature Too High Bake at lower temperature.
Insufficient Sugar, Shortening or Leavening Increase amount.
Stiff Batter Use more liquid.
Flour Too Strong Use quality cake flour.
Too Much Bottom Heat Double-pan the cakes.
Too Much Top Heat Decrease top heat.
Increase amount.
Crust Cracks on Top
Batter Over mixed Decrease mixing time.
Tight Close Grain Too Much Water Decrease liquid.
Too Much Invert Syrup Decrease amount.
Stiff Batter Use more liquid.
Insufficient Sugar or Shortening (Lean Formula) Increase amount.
Insufficient Leavening Increase amount.
Batter Too Warm Keep batter at proper temperature: 68°F-72°F (20°C-22°C).
Wrong Type of Flour or Leavening Use cake flour or double acting leavening.
Sticky Crust Excessive Sugar Decrease sugar.
Excessive Shortening Decrease amount.
Too Much Steam in Oven Open damper slightly.
Lack of Sugar on Cooling Cloths Sprinkle a little granulated sugar on cloths.
Flour Too Weak Use quality cake flour.
Improper Cooling Cool appropriately.
Cake Peaks in Oven Possible Causes Oven Temperature Too High
Bake at lower temperature.
Egg Content Too High Decrease eggs.
Stiff Batter Use more liquid.
Lean Formula
Over mixed Decrease mixing time.
Flour Too Strong Use quality cake flour.
Increase sugar and shortening.
Not Enough Batter in Pans
Scale cakes heavier.
Cake Too Tender Too Much Oil/Shortening Decrease amount.
Too Much Sugar or Leavening Decrease amount.
Under mixed Mix longer.
Flour Too Weak Use quality cake flour.
Not Enough Eggs Increase amount.
Dry Crumbly Cake Over baked Bake properly with solid, steady heat.
Sugar Too Coarse Use finer granulation.
Use of Lean Formula Use richer formula.
Sugar and Shortening Over creamed Cream sugar and shortening properly.
Flour Too Strong or Weak Use quality cake flour.
Mix is Curdled Add eggs and liquid gradually.
Batter Stiff Use more liquid.
Shortening is Cold Use shortening at 70°F- 75°F (20°C-24°C).
Excess Sugar, Shortening or Leavening
Decrease amount.
Eggs Not Thawed Out Use eggs at 64°F-68°F (18°C-20°C).
Cold Oven Bake at higher temperature.
Wrong Type of Shortening Use a quality cake shortening.
Improper Mixing Mix properly.
Old Batter
Egg Content Too High Decrease eggs.
Do not let batter stand for more than 20 minutes.
Cake Falls in Centre Possible Causes Oven Temperature Too Low Bake at higher temperature.
Insufficient Eggs Increase amount.
Cake Bumped During Baking Handle cakes carefully.
Flour Too Weak Use quality cake flour.
Altitude If at high altitude, reduce leavening.
Wrong Type of Shortening Use a quality cake shortening.
Excess Sugar, Shortening or Leavening Decrease amount. Over creaming Cream less.
Tunnels and Holes Under mixed or Over mixed Mix properly.
Insufficient Sugar Increase amount.
Wrong Type of Shortening Use a quality cake shortening.
Egg Content Too High Decrease amount.
Improper Blending of Leavening Blend leavening thoroughly with flour.
Mixing At High Speed Use lower speed.
Incorrect Creaming Temperature Batter temperature should be 68°F-72°F (20°C-22°C).
Too Much Sugar Decrease amount.
Flour Too Strong Use quality cake flour.
Batter Curdled Add eggs and liquid gradually.
Batter Too Stiff Use more liquid.
Eggs Too Cold
Under mixed or Over mixed Mix properly.
Wrong Type of Shortening Use a quality cake shortening.
Oven Temperature Too High Use correct temperature: 370°F-380°F (187°C‑193°C).
Inferior Eggs Use quality eggs.
Batter Temperature Too High Use mix at 68°F-72°F (20°C-22°C).
Not Enough Dough in Pans Scale cakes heavier.
Insufficient Leavening Increase amount.
Eggs Too Cold Use eggs at 64°F-68°F (18°C‑20°C).
Mix Too Stiff Use more liquid.
Old Leavening Use fresh leavening.
Batter Too Soft Decrease liquid.
Flour Too Strong Use quality cake flour.
Use eggs at 64°F-68°F (18°C-20°C).
Low Volume
Cupping
Possible Causes Stiff Batter Use more liquid.
Moisture in Pan Dry pans thoroughly before use.
Air Trapped Under Liner Place liner in pan firmly.
Pan Over greased Grease pans carefully.
Too Much Bottom Heat Decrease bottom heat or use double-pan.
Egg Content Too High Decrease eggs.
Uneven Pan Use quality, level pans.
Too Much Bottom Heat Decrease bottom heat or use double-pan.
Uneven Spreading of Batter Spread evenly throughout pan.
Too Much Top Heat
Uneven Heat in Oven Check oven burner for defects.
Uneven Distribution of Leavening Blend leavening thoroughly with flour.
Hot Spots in Oven Eliminate hot spots, if possible, and check oven burner for defects.
Uneven Distribution of Sugar Distribute sugar thoroughly.
Uneven Cake
Batter Improperly Mixed Mix batter properly.
Decrease top heat or cover cakes with paper.
Slanting Hearth/Shelves Use level hearth.
Wet Texture Under mixed Mix properly.
Egg Content Too High Decrease eggs; increase milk and leavening.
Use of Lean Formula Use richer formula.
Sugar Too Coarse Use finer granulation.
Flour Too Strong or Weak Use quality cake flour.
Too Much Acid in Dough Decrease acid content of batter.
Batter is Stiff Use more liquid.
Sugar and Shortening Over creamed Cream properly.
Too Much Sugar Decrease amount.
Mix is Curdled Add eggs and liquid gradually.
Excess Shortening or Leavening Decrease amount.
Shortening Too Cold Use shortening at 70°F-75°F (20°C-24°C).
Cold Oven Bake at higher temperature.
Coarse, Open Grain Possible Causes Oven Temperature Too Low Use correct temperature: 370°F-380°F (187°C-193°C).
Excess Sugar or Leavening Decrease amounts.
Over mixed Mix less in first stage.
Poor Grade of Shortening Use a quality high-ratio cake shortening.
Batter Temperature Too High Use ingredients at correct temperature: 68°F72°F (20°C-22°C).
Wrong Type of Flour or Leavening
Under mixed Mix less in first stage. Old Batter Do not let batter stand for more than 20 minutes.
Use correct type of flour or leavening (double acting).
Batter Too Stiff Use more liquid. Creaming At High Speed Use slower speed.
Shrinking Oven Temperature Too High or Low
Not Enough Batter in Pans
Use correct temperature: 370°F-380°F (187°C-193°C).
Increase amount.
Over mixed Mix less.
Lean Formula
Over baked Bake properly with solid, steady heat.
Too Much Liquid in Batter Decrease liquid.
Pan Over greased Use less grease.
Wrong Type of Shortening Use a quality cake shortening.
Flour Too Strong Use all-purpose or cake flour.
Excess Leavening Decrease amount.
Use more sugar or shortening.
Thick, Tough Crust
Possible Causes Oven Temperature Too High Bake at lower temperature.
Pan is Extra Deep Use shallower pans.
Baked Too Long in Cool Oven Bake at higher temperature.
Insufficient Sugar or Shortening
Excessive Amount of Sugar in Dough
Reduce sugar content.
Excessive Egg Content Decrease amount.
Flour Too Weak or Too Strong Use quality cake flour.
Batter Over mixed Decrease mixing time.
Over baked Bake properly with solid, steady heat.
Eggs Overbeaten Beat less.
Oven Temperature Too High Bake at lower temperature.
Insufficient Sugar, Shortening or Leavening Increase amount.
Stiff Batter Use more liquid.
Flour Too Strong Use quality cake flour.
Too Much Bottom Heat Double-pan the cakes.
Too Much Top Heat Decrease top heat.
Increase amount.
Crust Cracks on Top
Batter Over mixed Decrease mixing time.
Tight Close Grain Too Much Water Decrease liquid.
Too Much Invert Syrup Decrease amount.
Stiff Batter Use more liquid.
Insufficient Sugar or Shortening (Lean Formula) Increase amount.
Insufficient Leavening Increase amount.
Batter Too Warm Keep batter at proper temperature: 68°F-72°F (20°C-22°C).
Wrong Type of Flour or Leavening Use cake flour or double acting leavening.
Sticky Crust Excessive Sugar Decrease sugar.
Excessive Shortening Decrease amount.
Too Much Steam in Oven Open damper slightly.
Lack of Sugar on Cooling Cloths Sprinkle a little granulated sugar on cloths.
Flour Too Weak Use quality cake flour.
Improper Cooling Cool appropriately.
Cake Peaks in Oven Possible Causes Oven Temperature Too High
Bake at lower temperature.
Egg Content Too High Decrease eggs.
Stiff Batter Use more liquid.
Lean Formula
Over mixed Decrease mixing time.
Flour Too Strong Use quality cake flour.
Increase sugar and shortening.
Not Enough Batter in Pans
Scale cakes heavier.
Cake Too Tender Too Much Oil/Shortening Decrease amount.
Too Much Sugar or Leavening Decrease amount.
Under mixed Mix longer.
Flour Too Weak Use quality cake flour.
Not Enough Eggs Increase amount.
Dry Crumbly Cake Over baked Bake properly with solid, steady heat.
Sugar Too Coarse Use finer granulation.
Use of Lean Formula Use richer formula.
Sugar and Shortening Over creamed Cream sugar and shortening properly.
Flour Too Strong or Weak Use quality cake flour.
Mix is Curdled Add eggs and liquid gradually.
Batter Stiff Use more liquid.
Shortening is Cold Use shortening at 70°F- 75°F (20°C-24°C).
Excess Sugar, Shortening or Leavening
Decrease amount.
Eggs Not Thawed Out Use eggs at 64°F-68°F (18°C-20°C).
Cold Oven Bake at higher temperature.
Wrong Type of Shortening Use a quality cake shortening.
Improper Mixing Mix properly.
Old Batter
Egg Content Too High Decrease eggs.
Do not let batter stand for more than 20 minutes.
Cake Falls in Centre Possible Causes Oven Temperature Too Low Bake at higher temperature.
Insufficient Eggs Increase amount.
Cake Bumped During Baking Handle cakes carefully.
Flour Too Weak Use quality cake flour.
Altitude If at high altitude, reduce leavening.
Wrong Type of Shortening Use a quality cake shortening.
Excess Sugar, Shortening or Leavening Decrease amount. Over creaming Cream less.
Tunnels and Holes Under mixed or Over mixed Mix properly.
Insufficient Sugar Increase amount.
Wrong Type of Shortening Use a quality cake shortening.
Egg Content Too High Decrease amount.
Improper Blending of Leavening Blend leavening thoroughly with flour.
Mixing At High Speed Use lower speed.
Incorrect Creaming Temperature Batter temperature should be 68°F-72°F (20°C-22°C).
Too Much Sugar Decrease amount.
Flour Too Strong Use quality cake flour.
Batter Curdled Add eggs and liquid gradually.
Batter Too Stiff Use more liquid.
Eggs Too Cold
Under mixed or Over mixed Mix properly.
Wrong Type of Shortening Use a quality cake shortening.
Oven Temperature Too High Use correct temperature: 370°F-380°F (187°C‑193°C).
Inferior Eggs Use quality eggs.
Batter Temperature Too High Use mix at 68°F-72°F (20°C-22°C).
Not Enough Dough in Pans Scale cakes heavier.
Insufficient Leavening Increase amount.
Eggs Too Cold Use eggs at 64°F-68°F (18°C‑20°C).
Mix Too Stiff Use more liquid.
Old Leavening Use fresh leavening.
Batter Too Soft Decrease liquid.
Flour Too Strong Use quality cake flour.
Use eggs at 64°F-68°F (18°C-20°C).
Low Volume
Cupping
Possible Causes Stiff Batter Use more liquid.
Moisture in Pan Dry pans thoroughly before use.
Air Trapped Under Liner Place liner in pan firmly.
Pan Over greased Grease pans carefully.
Too Much Bottom Heat Decrease bottom heat or use double-pan.
Egg Content Too High Decrease eggs.
Uneven Pan Use quality, level pans.
Too Much Bottom Heat Decrease bottom heat or use double-pan.
Uneven Spreading of Batter Spread evenly throughout pan.
Too Much Top Heat
Uneven Heat in Oven Check oven burner for defects.
Uneven Distribution of Leavening Blend leavening thoroughly with flour.
Hot Spots in Oven Eliminate hot spots, if possible, and check oven burner for defects.
Uneven Distribution of Sugar Distribute sugar thoroughly.
Uneven Cake
Batter Improperly Mixed Mix batter properly.
Decrease top heat or cover cakes with paper.
Slanting Hearth/Shelves Use level hearth.
Wet Texture Under mixed Mix properly.
Egg Content Too High Decrease eggs; increase milk and leavening.
Use of Lean Formula Use richer formula.
Sugar Too Coarse Use finer granulation.
Flour Too Strong or Weak Use quality cake flour.
Too Much Acid in Dough Decrease acid content of batter.
Batter is Stiff Use more liquid.
Sugar and Shortening Over creamed Cream properly.
Too Much Sugar Decrease amount.
Mix is Curdled Add eggs and liquid gradually.
Excess Shortening or Leavening Decrease amount.
Shortening Too Cold Use shortening at 70°F-75°F (20°C-24°C).
Cold Oven Bake at higher temperature.
More Documents from "Studia Universitatis"
Bradutii_lui_mos_craciun.docx
June 2020 0
Preparare.docx
June 2020 2
Cake.docx
June 2020 3
