E2Learn Publishing

 From the baker’s point of view, producing cake's requires as much precision as producing bread's, but for completely opposite reasons. Bread's are lean products that require strong gluten development and careful control of yeast action during the long fermentation and proofing periods. Cake's, on the other hand, are high in both fat and sugar. The baker’s job is to create a structure that will support these ingredients and yet keep it as light and delicate as possible.

Fortunately, producing cakes in quantity is relatively easy if the baker has good, well-balanced formula's, scales ingredients accurately, and understands basic mixing method's well.

Cake's owe their popularity not only to their richness and sweetness but also to their versatility. They can be presented in many form's, from simple sheet cake's in cafeterias to elaborately decorated works of art for weddings and other important occasions.

With only a few basic formula's and a variety of icing's, the chef or baker can construct the perfect dessert for any occasion or purpose.

Here are just some of the things you will learn in this presentation:

ü About the five basic cake mixing method's.

 
ü About the characteristics of high-fat cake's and low-fat cake's.

 
ü How to prepare high-fat, or shortened, cake's.

ü Plus lots more.

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[YES] Can be offered through auction sites
[YES] Can sell Resale Rights
[YES] Can be packaged with other paid products
[YES] Can be added to paid membership site
[NO] Can be given away for free
[NO] Can be added to free membership sites
[NO] Can sell Private Label Rights
[NO] May change the content by editing, addition or subtraction
[NO] Can Claim Copyright

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