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702017
Faults in Cake Making
Description
Section A of 2014 june food tech exam
No tags specified
food tech
gcse
section a
food tech
section a
gcse
Mind Map by
Lexie-Heartsit
, updated more than 1 year ago
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Created by
Lexie-Heartsit
over 10 years ago
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Resource summary
Faults in Cake Making
Cake has sunk in the middle
Too much sugar or syrup is used
To much raising agent was added to the mixture leading gluten structure to collaspe
The cake has not been cooked for enough time
Cake has risen to a peak and cracked on top
Oven temperature was too high- mixture not set on top before cake finished rising
Too much mixture was used for the size of tin
The cake was cooked too near the top of the oven.
Has a heavy texture
The mixture was too wet
Not enough chemical raising agent or air was added
The oven temperature was too low
The mixture curdled when mixing and therefore could not hold the right amount of air
Has a hard sugary crust
Too much sugar was used
A course sugar which did not dissolve was used
The mixture was not creamed enough- size of sugar crystals had not reduced in size.
Has an open and course crust
Too much chemical raising agent was used
Flour had not been throughly mixed in
Has risen unevenly
Oven shelf was not level
The cake was placed too near the heat source- so rose more quickly on one side
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