Lesson 1Eggs and egg replacers: structure, foaming, colour, lecithin functionality and alternativesWe look at whole eggs, yolks, and whites, their jobs in foaming, mixing fats, colour, and structure, and stack up shop egg replacers, plant proteins, and lecithin options for cost, labels, and results.
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 train you to read factory ingredient labels and match them to published sponge cake recipes, using 2-3 real cases to back up each ingredient pick, 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, methylcelluloseWe review starches and gums like pre-gel starch, modded starches, pectin, locust bean gum, and methylcellulose, showing how they handle 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 awWe check out sucrose, invert sugars, glucose syrups, and polyols like sorbitol and glycerol, their roles in sweet taste, moisture hold, freeze 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 structureWe detail wheat flour types for cakes, zeroing in on ash and protein levels, gluten quality, and built-in enzymes, and how they shape batter thickness, gas hold, crumb fineness, and 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)We compare sorbates and propionates to low-add strategies like pH tweaks, humectants, packaging, and clean habits, helping you build preservative setups balancing 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 levelWe build a full sponge cake recipe in baker’s percentages, explaining quality goals, why each 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 retentionWe dive into chemical raising systems for sponge cakes like bicarb and acids, and how air methods and batter flow team up to manage gas release, pH, colour, and final lift.
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 lifeWe explain salt, vanilla, and natural flavours' roles, plus add-ins like choc chips, nuts, fruits, focusing on taste balance, water activity changes, structure hits, and bug stability effects.
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, and emulsifiers like mono/diglycerides, DATEM, SSL, showing how they boost air, crumb softness, fat mixing, flavour pop, and mix/freeze 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
