Lesson 1Eggs and egg replacers: structure, foaming, color, lecithin functionality and alternativesWe look at full eggs, yellows, and whites, their jobs in bubbles, mixing fats, color, build, and compare shop egg swaps, plant proteins, lecithin for cost, labels, work.
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 choicesWe teach reading factory ingredient labels and match to known sponge cake recipes, using 2-3 real cases to explain why pick each ingredient, amount, and its 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, methylcelluloseWe check starches and gums like pre-cooked starch, changed starches, pectin, bean gum, methylcellulose, how they hold water, steady build, better freeze-thaw and shelf.
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 awWe study sucrose, turned sugars, glucose syrups, polyols like sorbitol glycerol, their jobs in sweet, wet hold, freeze drop, water work control, effect on feel, brown, shelf.
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 structureWe detail wheat flour kinds for cakes, ash protein levels, gluten good, own enzymes, how they change batter thick, gas hold, crumb fine, cake size tender.
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)We compare sorbates propionates to low-add ways like acid control, wet holds, packing, clean, to make safe systems balancing safety, shelf, clean label hopes.
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 levelWe make full sponge cake recipe in baker percents, explain wanted quality, why each amount picked, adjust for feels, lines, shelf 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 retentionWe look at chem rise for sponge cakes, bicarb acids, how air ways batter thick work to control gas out, pH, color, 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, flavors, and optional inclusions: salt function, vanilla and natural flavors, inclusions impact on shelf lifeWe explain salt, vanilla other natural tastes, adds like choc bits nuts fruit, focus taste mix, water shift, 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 rolesWe cover butter oils shortenings key mixers mono digly DATEM SSL, how they air crumb soft mix fat taste hold mix freeze.
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
