Ingredients for premix flour of cakes

The dry ingredients used for some baked goods, especially cakes, are premixed industrially and sold as prepared mixes, and while the user must add the fluid ingredients and bake the products, it is still a convenient system for the consumer.

Concentrated mixes or premixes can be formulated to include any number of functional ingredients based upon a desired level of completeness by a user of such concentrated mix or premix, which is frequently a commercial baker or food service group.

The premix is made by blending all the ingredients together on any suitable mixer such as a ribbon blender. The ingredients in premixes are simple: the flour, egg powder, shortening, fruit or flavoring components, and leavening agents.

They are combined in the dry state, although, when mixed, the shortening is in the melted or liquid state and emulsifiers, such as monoglycerides, which improve air incorporation during mixing, may be used. The premix must contain the correct levels of nutrients to be uniform and free flowing.

The type of flour must be suitable for the particular product, flours of high-ratio type generally being used.

The fat must have the correct plasticity and adequate stability to resist oxidation.
Ingredients for premix flour of cakes

Making cakes with the right ingredients

Making cakes with the right ingredients
Different ingredients serve different purpose. When a new product is being developed it is important to choose the right ones.

The main ingredients in cakes are fat, sugar, eggs, flour, a raising agent and sometimes a liquid. Flavorings may include dried fruit spices, essences, chocolate, coffee and citrus fruits. Each ingredient performs an important function.

Fat
Holds tiny air bubbles which create, texture and volume
Adds color and flavor, particularly butter and margarine
Produce cake with short crumb or rich texture

Sugar
With fat help to hold air in the mixture
Increases the volume of the cake
Sweetens the mixture and adds flavour

Eggs
Trap air, especially if they are beaten
Contain the protein albumen, which when beaten forms a foam, adding air into the mixture
Hold the fat in an emulsion once the mixture has been beaten
Contain lecithin (also a protein) in the egg yolk, which helps to keep the emulsion stable
Add color and flavor

Flour
Forms the main structure of most cakes
Soft flour has a low gluten content and gives a soft tender crumb
With the correct amount of raising agent, it helps the product to rise

Raising agent
Makes cakes light and airy
Needs to be measured accurately
Needs to be mixed evenly through the other ingredients

Liquid
Usually milk and water produces steam to help the mixture rise during baking
Combines with the protein in flour to form gluten

Cakes can be made at home or commercially manufactured and sold though retail outlets. The choice ranges from plain textured cakes to imaginatively iced and decorated special occasion cakes.
Making cakes with the right ingredients