Lesson 1Eggs and egg replacers: structure, foaming, colour, lecithin functionality and alternativesThis part looks at whole eggs, yolks, whites, their jobs in foaming, mixing fats, colour, structure, and compares shop egg replacers, plant proteins, lecithin 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 to published sponge cake recipes, using 2-3 real cases to explain each ingredient 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 3Stabilisers and hydrocolloids: roles of starches, gelatinised starch, modified starch, pectin, locust bean gum, methylcelluloseThis part checks starches and gums like pre-cooked starch, changed starches, pectin, locust bean gum, methylcellulose, how they hold water, steady structure, boost freeze-thaw and 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, flipped sugars, glucose syrups, polyols like sorbitol, glycerol, their jobs in sweet, moisture hold, freeze point drop, water activity control, effects on feel, browning, shelf life.
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 types for cakes, ash, protein, gluten quality, own enzymes, how they affect batter thickness, gas hold, fine crumb, 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 compares sorbates, propionates with low-add strategies like pH control, moisture holders, packing, hygiene, to build preservative setups balancing safety, shelf life, clean 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 makes a full sponge cake recipe in baker’s percentages, explaining quality aims, why each amount, and adjusting for textures, lines, shelf life goals.
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 looks at chemical rising for sponge cakes, sodium bicarb, acids, how air methods, batter flow control gas release, pH, colour, size.
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, flavours, and optional inclusions: salt function, vanilla and natural flavours, inclusions impact on shelf lifeThis part explains salt, vanilla, natural tastes, inclusions like choc chips, nuts, fruits, focus on taste balance, water activity change, structure hit, bug stability.
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, how they affect air, soft crumb, fat mix, taste release, mixing freezing 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
