Lesson 1Eggs and egg replacers: structure, foaming, colour, lecithin functionality and alternativesThis section looks at whole eggs, yolks, and whites, explaining their jobs in foaming, mixing fats, colour, and structure, and compares shop-bought egg replacers, plant proteins, and lecithin options 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 section teaches you to read factory ingredient labels and match them to published sponge cake recipes, using 2-3 real examples to explain why each ingredient is chosen, its amount, and its tech or rule-based 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 3Stabilisers and hydrocolloids: roles of starches, gelatinised starch, modified starch, pectin, locust bean gum, methylcelluloseThis section reviews starches and gums like pre-cooked starch, changed starches, pectin, locust bean gum, and methylcellulose, showing how they hold water, steady structure, and 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 section checks sucrose, invert sugars, glucose syrups, and polyols like sorbitol and glycerol, explaining their work in sweetness, moisture keeping, freezing point drop, water activity control, and effects 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 section details wheat flour types for cakes, focusing on ash and protein amounts, gluten quality, and natural enzymes, and how they 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 section compares sorbates and propionates with simple strategies like pH control, moisture keepers, packaging, and cleanliness, helping you build preservative plans that balance safety, shelf life, and 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 section creates a full sponge cake recipe in baker’s percentages, explaining quality goals, why each ingredient amount is picked, and how to tweak for different textures, lines, and shelf life 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 section looks at chemical raising systems for sponge cakes, like bicarbonate of soda and acids, and how air 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 section explains salt, vanilla, and other natural flavours, plus add-ins like chocolate bits, nuts, and fruits, focusing on flavour balance, water activity changes, structure effects, and microbial keeping power.
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 section covers butter, oils, shortenings, and main emulsifiers like mono- and di-glycerides, DATEM, and SSL, showing how they affect air mixing, crumb softness, fat blending, flavour release, and mixing or 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
