Baking & Snack - August 2018 - 59
Ingredient advancements allow bakers to have their clean label cake and eat it, too.
by Charlotte Atchley
Clean label has been an opportunity for indulgent cakes
in a health-obsessed food environment, but it's also been
a challenge because of issues of lost functionality and
product quality. "Traditionally, consumers had to pick
between moist, decadent cakes and applications with simplified ingredients because bakers could not achieve the
same functionality when using clean label solutions," said
Ashley Robertson, market manager, bakery, Corbion.
A successful cake batter can be broken down in a
few ways. It's a balance of tougheners and tenderizers.
Tougheners like flour, milk solids, egg whites and salt
give cakes their structure. Tenderizers - sugar, fat and
egg yolks - keep things moist, one of the most desirable
characteristics of a finished cake. A cake that consumers
will eat cannot have one without the other.
Cake batter can also be understood as a complex oilin-water emulsification. This helps attain another important aspect of cake batter: aeration. Proper aeration is essential to leavening. It contributes to the crumb moisture
and the tenderness of the bite. Air entrapment is a delicate
process, one that is affected on a molecular level and has
repercussions in the final texture of the cake. Emulsifiers
and shortening allow bakers to achieve the aeration they
need for the desired crumb, moistness and cake volume.
bakers and ingredient
suppliers can ensure
that a cake formulation
during the reformulation
for clean label.
©Vladislav Nosik - stock.adobe.com
www.bakingandsnack.com / August 2018 Baking & Snack 59