Cake

Cake products can be made by means of different processing techniques. The final cake properties are highly dependent on proper aeration. One way to prepare a batter is to whip sugar and solid fat to introduce air bubbles, another way to incorporate air is to whip eggs and sugar. Margarine and fat are both suitable, provided the melting range, consistency and whipping properties are good. It is important that fat and water reach good emulsification in the batter.

Fat recommendations for Cake

• Boxed shortenings - Akobake
• Pumpable shortenings - Akobisc
• Margarine - Akocake and Marba