bake - November 2018 - 50

SUPPLY SIDE ECONOMICS
MEASURING

Specific
gravity
Time savers

50

2018

THE WINTER ISSUE

stress of covering the cakes in a timely
manner and increases the ability to cover
even more extreme designs.
Elena Taylor, director of wet ingredients for Dawn Foods, says bakers need
icings that are easy to use. Very firm
icings make it difficult to base a cake or
pipe easily, and very soft icing doesn't
hold shapes. "It's important that icing is
designed to be soft and pliable to allow
for decoration while still being firm
enough to hold designs," Taylor says.
Dawn continues to see a trend of
bakers being interested in limited time
offers, including seasonal and holiday
flavored buttercreme. "We've also seen
growing requests for buttercreme style
icings that have more butter notes and
less sweetness," Taylor says. "This demand is being driven by consumers' desire for baked goods with more whipped
style toppings that aren't overly sweet."

AVERAGE
SPECIFIC GRAVITY
Pound Cakes
& Cream Cakes

0.90
Shortening (and Oil)
Layer Cakes

0.80
Angel Food Cake

0.30
Genoese

0.50
Chiffon Cake

0.50

Sosland Publishing/Oklahoma State Sugar Art Show

Cake decorators today are looking to
create more elaborate, over-the-top designs, says Chef Mark Seaman, specialty
applications chef for Barry Callebaut.
Because of that, icing and fondants have
had to evolve to better fit these larger,
time-consuming cakes.
"From a functionality perspective,
decorators have been looking for ways to
increase working time of fondant before
the dreaded elephant skin appears,"
Seaman says. "With the continuing trend
of novelty shaped cakes, more time is
needed to get the fondant over the cake."
To address those needs, Barry Callebaut's Mona Lisa fondant was created
with a unique blend of fats and starchfree sugar to provide a longer working
time with no cracking or tearing, even on
shaped cakes, Seaman says. That helps
both newer and seasoned decorators
alike, he says, because it reduces the

Functionality is as important to your
profitability in the cake business as any
factor. If the grain of your cakes is too open
and is uneven, the specific gravity needs
to be adjusted, according to Stratas Foods.
"We need to shorten the mixing time. Or
if the grain is too tight and the cake is too
dense, we need to mix it longer," says Mitch
Riavez, CMB, National Bakery Accounts
Manager for Stratas Foods. "But we need a
target to aim at - a control."
Specific gravity is a way to measure the
air added into 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.



bake - November 2018

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

bake - November 2018
Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
Contents
twenty-five 2018
Michel Suas
Ewald Notter
Jacquy Pfeiffer
Nicholas Lodge
Peter Reinhart
Norman Love
Didier Rosada
Richard Miscovich
Lauren Haas
Melina Kelson
Tony Gemignani
Marina Sousa
Leo Spizzirri
Mark Seaman
Bronwen Weber
Charles Niedermyer II
Anna Sortun
Martin Philip
En-Ming-Hsu
Karen Bornarth
Mike Terry
Nicky Giusto
Pierre Zimmermann
Harry Peemoeller
Mitch Stamm
CAKENOMICS
Christmas is the time to play
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2018 - bake - November 2018
bake - November 2018 - bake - November 2018
bake - November 2018 - 2
bake - November 2018 - Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
bake - November 2018 - 4
bake - November 2018 - 5
bake - November 2018 - Contents
bake - November 2018 - 7
bake - November 2018 - twenty-five 2018
bake - November 2018 - 9
bake - November 2018 - Michel Suas
bake - November 2018 - 11
bake - November 2018 - Ewald Notter
bake - November 2018 - 13
bake - November 2018 - Jacquy Pfeiffer
bake - November 2018 - Nicholas Lodge
bake - November 2018 - Peter Reinhart
bake - November 2018 - 17
bake - November 2018 - Norman Love
bake - November 2018 - 19
bake - November 2018 - Didier Rosada
bake - November 2018 - Richard Miscovich
bake - November 2018 - Lauren Haas
bake - November 2018 - 23
bake - November 2018 - Tony Gemignani
bake - November 2018 - Marina Sousa
bake - November 2018 - Leo Spizzirri
bake - November 2018 - 27
bake - November 2018 - Mark Seaman
bake - November 2018 - 29
bake - November 2018 - Bronwen Weber
bake - November 2018 - 31
bake - November 2018 - Charles Niedermyer II
bake - November 2018 - Anna Sortun
bake - November 2018 - Martin Philip
bake - November 2018 - 35
bake - November 2018 - Karen Bornarth
bake - November 2018 - Mike Terry
bake - November 2018 - Nicky Giusto
bake - November 2018 - Pierre Zimmermann
bake - November 2018 - Harry Peemoeller
bake - November 2018 - Mitch Stamm
bake - November 2018 - 42
bake - November 2018 - CAKENOMICS
bake - November 2018 - Christmas is the time to play
bake - November 2018 - 45
bake - November 2018 - 46
bake - November 2018 - 47
bake - November 2018 - TIME SAVING TIPS
bake - November 2018 - 49
bake - November 2018 - SUPPLY SIDE ECONOMICS
bake - November 2018 - WINNING PROMOTIONS
bake - November 2018 - INNOVATIVE PRODUCTS
bake - November 2018 - 53
bake - November 2018 - Product Showcase
bake - November 2018 - Classifieds
bake - November 2018 - 56
bake - November 2018 - Ad Index
bake - November 2018 - Formula of the Month
bake - November 2018 - 59
bake - November 2018 - 60
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