| Food & Ingredients | | | Educ. Serv. | | | Glossary | | | References | | | Images | FAQ |
|---|
|
What are considerations in the selection of mixing procedures for a shortened cake?
| to Top |
| CONSIDERATIONS | POSSIBLE OUTCOMES |
| Order of Mixing a]Mix after all ingredients added b] Mix after addition of each ingredient c] Conventional methodd] Mix dry ix liquid ingredients combine the two and mix | a] uneven distribution ingredients less than optimum incorporation of air b] Depends on order ingredients added may over-develop gluten (probably not) c] Formulated for optimum ingredient distribution and air incorporation. d] Good ingredient distribution, but, much incorporation of air. |
| Bowl Type a] wide, shallow bowl for mixing b] narrow, deep mixing bowl c] medium width and depth | a] Too much surface area for good air incorporation b] difficult to mix therefore uneven distribution or ingredients and air c] Good for both incredient distribution and air incorporation. |
| Utensil for mixing a] rubber scraper b] metal spoon c] wooden spoon, large size bowl of spoon d] wire whisk | a] Keeps ingredeints from sticking to the sides and bottom of bowl b] creastes friction on sides of bowl ingredients tend to cake on it - uneven mixing. c] Grain in wood may cause stickiness of ingredients. d] Uneven distribution of ingredients probably take much longer to melt. Fat may build up making utensil less effective. |
| Method a] Large, table-top mixer b] small, hand-held mixer c] Mixing by hand | a] Quickest method, probably even ingredient distribution. Less manipuulation therefore less gluten formation. b] Maybe uneven mixing of ingredeints c] Much longer time needed, uneven mixing |
