The Technology of Cake Making

1. Front Matter

   Pages i-xii

   PDF

2. Wheat and milling

   • E. B. Bennion, G. S. T. Bamford, A. J. Bent

   Pages 1-4

3. Flour specification

   • E. B. Bennion, G. S. T. Bamford, A. J. Bent

   Pages 5-17

4. Eggs and egg products

   • E. B. Bennion, G. S. T. Bamford, A. J. Bent

   Pages 18-24

5. Baking fats

   • E. B. Bennion, G. S. T. Bamford, A. J. Bent

   Pages 25-47

6. Cream, butter and milkfat products

   • E. B. Bennion, G. S. T. Bamford, A. J. Bent

   Pages 48-80

7. Lactose

   • E. B. Bennion, G. S. T. Bamford, A. J. Bent

   Pages 81-83

8. Sugars

   • E. B. Bennion, G. S. T. Bamford, A. J. Bent

   Pages 84-99

9. Chemical aeration

   • E. B. Bennion, G. S. T. Bamford, A. J. Bent

   Pages 100-106

10. Yeast aeration

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 107-111

11. Emulsions and emulsifiers

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 112-120

12. Spices and flavourings

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 121-127

13. Nuts used in confectionery

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 128-140

14. Fruits used in confectionery

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 141-154

15. Jams and jellies

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 155-168

16. Gums and jellying agents

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 169-181

17. Chocolate

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 182-198

18. Icings, fillings and glazes

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 199-219

19. Fermented goods

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 220-229

20. Chemically aerated goods

    • E. B. Bennion, G. S. T. Bamford, A. J. Bent

    Pages 230-238

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

• Packaging
• food
• lactose
• nutrition
• processing

• Baking Technology Consultancy Unit, South Bank University, London, UK

  A. J. Bent

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