bake - March 2018 - 37
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Communicating with those
wedding pros is key, as 40
percent expect at least
and 57 percent follow their
vendors on social media.
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
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.
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
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 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
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