Let Them Eat Cakes… with Consistent Texture
March 28
5min read
Texture
Every business wants to provide the highest quality product to customers. When it comes to baked goods however, quality is not always easy to define. So what exactly do customers look for in baked goods?
While taste remains the most influencing factor, other aspects come into play in buying decision for baked goods. One of such aspects is texture. According to a study, 70% of customers judge the quality of baked goods based on texture. Customer preference on the softness seems to vary depending on the type of baked goods. Looking at this, it’s important for bakeries or artisan bakers to find a formula to maintain consistent texture for their baked goods.
One way to do this is by using performance-enhancing ingredients. Our bakery experts break down the two must-have ingredients for the best texture.
Emulsifier
For cakes, volume plays a big part in the final texture. Emulsifier helps enhance aeration, which provides structure and volume to the final product. There are many different emulsifiers with various added values. Some emulsifiers contribute to improving crumb structure and cake softness in addition to volume.
Since each customer has his or her own preference when it comes to cake structure, it is important to figure out which emulsifier is right for the texture you want. BASF’s Spongolit®, for example, comes in different variations for different results. Some types provide more airy structure others provide denser structure.
Emulsifiers also provide the added benefit of decreased mixing time. With the right emulsifier, you will achieve great aeration within a short time. However, emulsifiers also improve mixing tolerance and shock tolerance for stronger structure and crumb texture.
Whipping Base
In addition to aeration, whipping base also provides creaminess to your formula. A good whipping base can provide excellent whippability for better stability and firmness.
Much like emulsifiers, different whipping bases also provide different textures. BASF’s Lamequick® CE 7279, for example, provides excellent re-whippability. As such, it is a great whipping base for whipping cream and cake filling cream. For ice cream or mousse, however, Lamequick® CE 7273 is the better choice for its excellent shape retention.
When you embark on your bakery journey, it is important to have all the help you can get. These performance-enhancing ingredients make it much easier to maintain consistency in your product quality; and consistency is pretty much the be-all and end-all when it comes to baked goods.
Texture
Every business wants to provide the highest quality product to customers. When it comes to baked goods however, quality is not always easy to define. So what exactly do customers look for in baked goods?
While taste remains the most influencing factor, other aspects come into play in buying decision for baked goods. One of such aspects is texture. According to a study, 70% of customers judge the quality of baked goods based on texture. Customer preference on the softness seems to vary depending on the type of baked goods. Looking at this, it’s important for bakeries or artisan bakers to find a formula to maintain consistent texture for their baked goods.
One way to do this is by using performance-enhancing ingredients. Our bakery experts break down the two must-have ingredients for the best texture.
Emulsifier
For cakes, volume plays a big part in the final texture. Emulsifier helps enhance aeration, which provides structure and volume to the final product. There are many different emulsifiers with various added values. Some emulsifiers contribute to improving crumb structure and cake softness in addition to volume.
Since each customer has his or her own preference when it comes to cake structure, it is important to figure out which emulsifier is right for the texture you want. BASF’s Spongolit®, for example, comes in different variations for different results. Some types provide more airy structure others provide denser structure.
Emulsifiers also provide the added benefit of decreased mixing time. With the right emulsifier, you will achieve great aeration within a short time. However, emulsifiers also improve mixing tolerance and shock tolerance for stronger structure and crumb texture.
Whipping Base
In addition to aeration, whipping base also provides creaminess to your formula. A good whipping base can provide excellent whippability for better stability and firmness.
Much like emulsifiers, different whipping bases also provide different textures. BASF’s Lamequick® CE 7279, for example, provides excellent re-whippability. As such, it is a great whipping base for whipping cream and cake filling cream. For ice cream or mousse, however, Lamequick® CE 7273 is the better choice for its excellent shape retention.
When you embark on your bakery journey, it is important to have all the help you can get. These performance-enhancing ingredients make it much easier to maintain consistency in your product quality; and consistency is pretty much the be-all and end-all when it comes to baked goods.