bake - March 2018 - 37

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Communicating with those
wedding pros is key, as 40
percent expect at least
weekly correspondence
and 57 percent follow their
vendors on social media.
WeddingWire

engagement party costing an extra $230. "While weddings
should always reflect the couple's personality and desires, the
guest experience is certainly worthy of consideration," Chertoff
says. "These survey results show us that guests do indeed have
opinions about both the ceremony and reception, have a keen
eye for details, and want to have a great time celebrating with
good food, drinks and music."
Guests are excited about a wide array of things at weddings,
from celebrating the happy couple (68 percent) and catching
up with family and friends (63 percent), to free food (50
percent) and dancing (41 percent).
When it comes down to what guests are paying the most
attention to, decor is marked at the top of the list by more than
one-third of wedding guests at both the ceremony and the
reception, confirming the importance of aesthetics at wedding
celebrations. Additionally, guests pay the most attention to the
bride's dress during the ceremony (60 percent) and food at the
reception (64 percent).
With the cost of weddings increasing year over year,
WeddingWire analyzed what areas engaged couples can skip
when it comes to their big day. Guests care the least about
escort cards (2 percent), extra amenities (6 percent) and
wedding favors (9 percent).
Couples are also being judged on the details of their special
day. Almost half of married couples say they judge the wedding
they're attending against their own, which showcases the
importance of leveraging wedding vendors to create a cohesive

Techniques for
PHO-Free Cakes
UNDERSTANDING THE VARIABLES
With so many variables for a scratch baker, such as different formulas, procedures, mixer size and storage, there is
no "one-size-fits-all" solution when converting to non-PHO
shortenings. If we make a formula the same way we did when
we used a PHO shortening and it doesn't work well, we need
to know how to change it. We need a control, or baseline, to
compare to, so that we can understand if we need to mix it
more or less, or if we need to adjust the temperature.
TEMPERATURE
If your bakery distributor delivers product to you in the
summer, and the key ingredients are above 80 degrees
when coming in the door, then how can you make a cake
batter or icing that needs to fall in the 68- to 72-degree
range? Water temperature will help control the final
temperature of the batter or icing.
Use this water temperature formula as your guide: 3 times
the desired batter or icing temperature, minus the sum
of room temperature, mix (flour/sugar) temperature, and
friction input.
1.
2.
3.
4.

Example: Room temperature = 85°F
Mix (flour/sugar) temperature = 80°F
Desired batter or icing temperature = 70°F
Friction factor = 3 (you can use this same formula for
dough as well. Just increase the friction factor to 25)
5. Water temperature = 3 X 70 - (85 + 80 + 3) = 42°F
SPECIFIC GRAVITY
Specific gravity is a way to measure the air added into the
icing or batter. It is the weight of a cake batter or icing
in an empty cup, compared to the weight of water in the
same cup. For example, if the cup weighs 16 ounces with
water in it and 14 ounces with batter or icing in it, then you
divide 14 by 16 to determine a specific gravity of 0.875.
If the grain of your cakes is too open and is uneven, the
specific gravity should be adjusted. We need to shorten
the mixing time. If the grain is too tight and the cake is
too dense, we need to mix it longer. But we need a target
to aim at - a control. The following are average specific
gravities for the most common cake types:
Pound Cakes & Cream Cakes 0.90, Shortening (and Oil),
Layer Cakes 0.80, Angel Food Cake 0.3, Genoese 0.50,
Chiffon Cake 0.50

theme and great guest experience.
For additional information, please contact your
Stratas sales representative, or review our product
lines at www.stratasfoods.com.
bakemag.com | MAR 2018 > 37


http://www.stratasfoods.com

Table of Contents for the Digital Edition of bake - March 2018

http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
http://www.nxtbook.com/sosland/bake/2014_03_01
http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
http://www.nxtbook.com/sosland/bake/2012_08_01
http://www.nxtbook.com/sosland/bake/2012_07_01
http://www.nxtbook.com/sosland/bake/2012_06_01
http://www.nxtbook.com/sosland/bake/2012_05_01
http://www.nxtbook.com/sosland/bake/2012_04_01
http://www.nxtbook.com/sosland/bake/2012_03_01
http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
http://www.nxtbookMEDIA.com