Flour

It is only a few weeks before you have your first assessent and there is a lot of work to be done..... so where do we start?

It is important that you are beginning to understand the functions of the ingredients in a cake batter. Why? This understanding of how things work and the role each ingredient plays in the formation of a cake will help you to assess a fault in a cake.

How does this work?
In class we talked about how wheaten flour is different from other flours such as rice, corn, rye or potato flour. We discussed the role of flour in the baking industry.
Have a look at these links for a refresher on flour:

http://en.wikipedia.org/wiki/Flour

http://en.wikipedia.org/wiki/Flour#Wheat_flour

We did a gluten wash and I showed you the result, remember the elastic like mass I passed around class that looked like a big wad of chewing gum? You will need to have flash adobe to view the film.

http://blip.tv/file/154736/

Remember wheaten flour is key component in providing structure and bulk in our products.