Lesson 1Eggs and egg replacers: structure, foaming, color, lecithin functionality and alternativesThis part looks at whole eggs, yolks, whites, their jobs in foaming, mixing fats, colour, structure, and weighs shop egg swaps, plant proteins, lecithin sources for cost, labels, performance.
Whole egg, yolk, and white functional rolesFoam formation, stability, and overrunEgg lipids and lecithin in emulsificationPasteurized and dried egg product handlingPlant-based egg replacers and labelingLesson 2How to interpret industrial ingredient labels and use 2–3 published formulas/labels to justify ingredient choicesThis part teaches reading factory ingredient labels and matching them to known sponge cake recipes, using 2-3 real cases to back each ingredient pick, amount, tech or rule role.
Reading ingredient lists and order of predominanceLinking label items to functional rolesComparing two commercial sponge cake labelsMatching labels to baker’s percentage formulasRegulatory and clean-label declaration issuesLesson 3Stabilizers and hydrocolloids: roles of starches, gelatinized starch, modified starch, pectin, locust bean gum, methylcelluloseThis part checks starches and gums like pre-cooked starch, changed starches, pectin, locust bean gum, methylcellulose, showing water hold, structure steady, freeze-thaw and shelf life boost.
Native vs pregelatinized starch in battersModified starches for freeze–thaw stabilityPectin and locust bean gum for moistureMethylcellulose and thermal gelationOptimizing levels to avoid gumminessLesson 4Sugars and humectants: sucrose, invert sugars, sorbitol/glycerol — roles in sweetness, moisture retention, and awThis part studies sucrose, flipped sugars, glucose syrups, polyols like sorbitol, glycerol, their sweet, wet-keep, freeze drop, water action control, plus feel, brown, shelf life effects.
Comparing sucrose, invert sugar, and glucose syrupHumectancy and softness over shelf lifeWater activity targets for safe sponge cakesEffects on Maillard browning and crust colorPolyols for reduced-sugar and diet productsLesson 5Wheat flour: grades, protein content, enzyme activity and effects on structureThis part details cake wheat flour sorts by ash, protein, gluten strength, own enzymes, and how they shape batter thickness, gas hold, crumb fineness, cake size, softness.
Cake vs all-purpose vs bread flour selectionProtein quality, gluten strength, and tendernessDamaged starch and water absorption in battersAmylase activity, sugar release, and browningFlour testing data and supplier specificationsLesson 6Preservatives and clean-label alternatives: sorbates, propionates vs. low-additive strategies (acidity, humectants, packaging)This part pits sorbates, propionates against low-add plans like acid level, wet-keepers, packs, clean ways, to craft keep-safe setups balancing safety, shelf, simple labels.
Sorbates and propionates: modes of actionpH, aw, and hurdle technology in cakesRole of humectants in mold controlPackaging, MAP, and oxygen managementDesigning clean-label preservation plansLesson 7Example sponge cake formula in baker's percentages with rationale for each levelThis part crafts full sponge cake recipe in baker’s percentages, target quality, why each amount, tweaks for feels, lines, shelf aims.
Target product profile and quality attributesBase flour, sugar, fat, and egg percentage rangesAdjusting water and liquids for batter viscosityBalancing leavening with batter strengthScaling formulas and checking baker’s mathLesson 8Leavening systems: chemical (sodium bicarbonate/acidulants), aeration strategies, and gas retentionThis part digs chemical lift for sponge cakes, bicarb and acids, air methods, batter flow for gas let-go, pH, colour, size control.
Sodium bicarbonate and choice of acidulantsSingle-acting vs double-acting systemspH control, color, and flavor side effectsMechanical aeration and batter overrunGas retention and collapse preventionLesson 9Salt, flavors, and optional inclusions: salt function, vanilla and natural flavors, inclusions impact on shelf lifeThis part explains salt, vanilla, natural tastes, extras like choc chips, nuts, fruits, on taste balance, water action, structure, germ steady.
Salt levels, flavor enhancement, and structureNatural and artificial vanilla optionsAlcohol-based and water-based flavor carriersInclusions and their water activity impactPre-treating fruits and nuts for stabilityLesson 10Fats and emulsifiers: choices (butter, shortenings, mono-/di-glycerides, DATEM, SSL) and their technological rolesThis part covers butter, oils, shortenings, key mixers like mono-diglycerides, DATEM, SSL, on air, crumb soft, fat mix, taste free, mix freeze tolerance.
Butter vs shortening vs liquid oil in cakesPlasticity, melting profile, and crumb softnessEmulsifiers for aeration and fine crumbEmulsifier systems for fat and egg reductionOxidation stability and flavor protection
