Lesson 1Eggs and egg replacers: structure, foaming, colour, lecithin functionality and alternativesThis part looks at whole eggs, yolks, and whites, explaining their work in foaming, mixing fats, colour, and structure, and compares shop egg replacers, plant proteins, and lecithin sources for cost, labelling, and 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 you to read factory ingredient labels and match dem with published sponge cake formulas, using 2-3 real examples to explain each ingredient pick, its amount, and its tech or rule function.
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 reviews starches and hydrocolloids like pregelatinised starch, modified starches, pectin, locust bean gum, and methylcellulose, explaining how dem handle water, steady structure, and improve 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, invert sugars, glucose syrups, and polyols like sorbitol and glycerol, explaining their work in sweetness, keeping moist, lowering freeze point, water activity control, and effect on texture, browning, and 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, focusing on ash and protein levels, gluten quality, and natural enzymes, explaining how dese affect batter thickness, gas holding, crumb fineness, and final cake size and 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 and propionates with low-additive ways like pH control, humectants, packaging, and cleaning, guiding you to build preservative systems wey balance safety, shelf life, and clean-label wants.
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 builds full sponge cake formula in baker’s percentages, explaining target quality, how each ingredient amount is picked, and how to adjust for different textures, lines, and 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 leavening for sponge cakes, including sodium bicarbonate and acidulants, explaining how aeration methods and batter flow work together to control gas release, pH, colour, and final 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, and other natural flavours, plus inclusions like chocolate chips, nuts, and fruits, focusing on flavour balance, water activity changes, structure effect, and germ 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, and key emulsifiers like mono- and diglycerides, DATEM, and SSL, explaining how dem affect aeration, crumb softness, fat mixing, flavour release, and 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
