Lesson 1Eggs and egg replacers: structure, foaming, color, lecithin functionality and alternativesThis part checks whole eggs, yellows, whites, their jobs in foam, mix, color, build. It compares shop egg swaps, plant proteins, lecithin sources for cost, labels, work in Eritrea.
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 part labels and matching to known sponge recipes. Use 2-3 real cases to back each part pick, amount, tech or rule job.
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 looks at starches, gels like pre-cooked starch, changed starches, pectin, bean gum, methylcellulose. It shows water hold, build steady, better freeze-thaw, shelf life.
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 checks sucrose, turned sugars, glucose syrups, polyols like sorbitol, glycerol. Jobs in sweet, wet hold, freeze drop, water act control, feel, brown, shelf 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 wheat flour kinds for cakes, ash, protein, gluten good, own enzymes. How they change batter thick, gas hold, crumb fine, cake size, soft.
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 compares sorbates, propionates to low-add ways like acid control, wet holds, pack, clean. Guide to make keep-safe systems for safety, shelf, clean labels in Eritrea.
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 makes full sponge recipe in baker percents, target quality, why each amount, adjust 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 checks chem rise for sponges, bicarb, acids, air ways, batter flow for gas out, pH, color, 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 shows salt, vanilla, natural tastes, adds like chips, nuts, fruits. Focus taste balance, water act change, build hit, 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, shorts, key mixes like mono-di, DATEM, SSL. How air, crumb soft, mix, taste out, mix freeze hold.
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
