Cake Making

acid added aeration albumen almonds amount bakery baking powder biscuits blend boiling bread buns butter buttercream calcium calcium phosphate carbon dioxide Castor sugar cent chemical chocolate colour and flavour confectioner confectionery contain conveyor cool cornflour couverture cream of tartar crystals decoration dough dried egg whites emulsifying emulsion fermentation finished flour Flour at 100 flour confectionery foam fondant fruit gateaux gelatine glucose gluten glycerides ground almonds H₂O heat icing INGREDIENTS lb jelly juice lard lecithin liquid macaroon machine manufacture margarine marzipan melting meringue method Milk powder minutes mixer mixing mixture moisture normal nuts obtained oven paste pectin phosphate pint proportion protein puff pastry quantities recipe rolls salt scones soda sodium bicarbonate solution Special cake flour speed sponge starch stock syrup substance suitable Swiss rolls temperature texture weight whisk yeast yolks دو