Joshua bibat

2nd year bshm

What is cake?
Cakes are made from various combinations of refined flour, some form of shortening,
sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of
cakes recipes (some are bread-like and some rich and elaborate) and many are
centuries old. Cake making is no longer a complicated procedure.
Baking utensils and directions have been so perfected and simplified that even the
amateur cook may easily become and expert baker. T here are five basic types of cake,
depending on the substance used for leavening.
The most primitive peoples in the world began making cakes shortly after they
discovered flour. In medieval England, the cakes that were described in writings were
not cakes in the conventional sense. They were described as flour-based sweet foods
as opposed to the description of breads, which were just flour-based foods without
sweetening.
Bread and cake were somewhat interchangeable words with the term “cake” being used
for smaller breads. The earliest examples were found among the remains of Neolithic
villages where archaeologists discovered simple cakes made from crushed grains,
moistened, compacted and probably cooked on a hot stone. Today’s version of this
early cake would be oatcakes, though now we think of them more as a biscuit or cookie.
Cakes were called “plakous” by the Greeks, from the word for “flat.” These cakes were
usually combinations of nuts and honey. They also had a cake called “satura,” which
was a flat heavy cake.
During the Roman period, the name for cake (derived from the Greek term) became
“placenta.” They were also called “libum” by the Romans, and were primarily used as an
offering to their gods. Placenta was more like a cheesecake, baked on a pastry base, or
sometimes inside a pastry case.
The terms “bread” and “cake” became interchangeable as years went by. The words
themselves are of Anglo Saxon origin, and it’s probable that the term cake was used for
the smaller breads. Cakes were usually baked for special occasions because they were
made with the finest and most expensive ingredients available to the cook. The
wealthier you were, the more likely you might consume cake on a more frequent basis.
By the middle of the 18th century, yeast had fallen into disuse as a raising agent for
cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the
mixture would be poured into molds, often very elaborate creations, but sometimes as
simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these
cake hoops that our modern cake pans developed.
Cakes were considered a symbol of well-being by early American cooks on the east
coast, with each region of the country having their own favorites.
By the early 19th century, due to the Industrial Revolution, baking ingredients became
more affordable and readily available because of mass production and the railroads.
Modern leavening agents, such as baking soda and baking powder were invented.
Check out the History of Baking Powder.
It is basically a type of emulsifier that commonly used for baking purposes. Emulsifiers
are ingredients that can be found in the nature, which possess the ability to improve
food system stability. It is a versatile technical ingredient that helps food products to
achieve the desired specifications, and thus reducing consumers’ misconception about
run-bad food.
Many people are familiar with the word Ovalette, while some use to term “SP” for cake
gels; in Green House, we name it as Quick Gel. Anyhow, Ovalette, SP, Quick gels or
cake gels are basically emulsifiers that are used for cake productions and serve the
same function. Some exist in yellow colour, while some exist in white colour. The
difference could be different grades or simply to differentiate among brands

Foaming is one of emulsifier’s abilities where by when a solution is stirred with the
emulsifier added, the foam produced through the agitation is being coated by the
emulsifier, making the bubbles less prone to bursting. The addition of emulsifier enables
process that requires more aeration to foam easily, stabilizing the foam, providing a
batter with smooth texture and an expanded volume.
An increase in volume is a typical essential for aerated food. For instance, cake gels
are one of the most direct type of ingredient found in cake production, which plays a
significant role in increasing the volume through easy-foaming, incorporates and
stabilize the air bubbles in the batter, yielding cakes with a soft and light texture. The
ingredient is commonly used to make sponge cakes or being added in premixes to
achieve easy-to-foam batter with a good volume.

When oil and water are put together, you’ll see a clear separation between the two.
When mixture is being shaken vigorously, a dispersion of droplets of oil and water can
be seen but it will eventually no matter how. Emulsifiers have the ability to keep the oil
and water together, so that the emulsified mixture for instance, sauces and mayonnaise
will continue to remain smooth and creamy without having water being expelled out
from the food system. This leads to the water-holing ability of emulsifiers whereby it can
retain moisture in food systems, improving the overall mouthfeel and texture of the
cakes.

How to Use it?

ake gels are extremely easy to use. All you need to do is just follow the instructions on
the packaging. For Green House’s cake gels, the amount to use in making cakes is 5%
of the total weight of the eggs in the recipe. Add it in and beat together with the eggs, as
it encourages foaming, enhances the natural foaming functions of eggs, specifically, the
egg whites. Thus, the addition of cake gels can reduce the eggs used, by substituting
certain percentage of eggs with small amount of cake gels to achieve the same batter
volume.

The use of cake gels are cost effective especially when it comes to mass production,
where eggs contributes to high costings. Besides that, the emulsifiers help to
standardize the quality of the cakes, ensuring the consistency of every batch produced.
Green House Ingredient has been serving many big and small companies with our own
manufactured Quick Gel, and this has proven that the quality of our Quick Gels are
guaranteed.
Mark Samuel Clado
2nd year bshm
What is cake?
Cakes are made from various combinations of refined flour, some form of shortening,
sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of
cakes recipes (some are bread-like and some rich and elaborate) and many are
centuries old. Cake making is no longer a complicated procedure.
Baking utensils and directions have been so perfected and simplified that even the
amateur cook may easily become and expert baker. T here are five basic types of cake,
depending on the substance used for leavening.
The most primitive peoples in the world began making cakes shortly after they
discovered flour. In medieval England, the cakes that were described in writings were
not cakes in the conventional sense. They were described as flour-based sweet foods
as opposed to the description of breads, which were just flour-based foods without
sweetening.
Bread and cake were somewhat interchangeable words with the term “cake” being used
for smaller breads. The earliest examples were found among the remains of Neolithic
villages where archaeologists discovered simple cakes made from crushed grains,
moistened, compacted and probably cooked on a hot stone. Today’s version of this
early cake would be oatcakes, though now we think of them more as a biscuit or cookie.
Cakes were called “plakous” by the Greeks, from the word for “flat.” These cakes were
usually combinations of nuts and honey. They also had a cake called “satura,” which
was a flat heavy cake.
During the Roman period, the name for cake (derived from the Greek term) became
“placenta.” They were also called “libum” by the Romans, and were primarily used as an
offering to their gods. Placenta was more like a cheesecake, baked on a pastry base, or
sometimes inside a pastry case.
The terms “bread” and “cake” became interchangeable as years went by. The words
themselves are of Anglo Saxon origin, and it’s probable that the term cake was used for
the smaller breads. Cakes were usually baked for special occasions because they were
made with the finest and most expensive ingredients available to the cook. The
wealthier you were, the more likely you might consume cake on a more frequent basis.
By the middle of the 18th century, yeast had fallen into disuse as a raising agent for
cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the
mixture would be poured into molds, often very elaborate creations, but sometimes as
simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these
cake hoops that our modern cake pans developed.
Cakes were considered a symbol of well-being by early American cooks on the east
coast, with each region of the country having their own favorites.
By the early 19th century, due to the Industrial Revolution, baking ingredients became
more affordable and readily available because of mass production and the railroads.
Modern leavening agents, such as baking soda and baking powder were invented.
Check out the History of Baking Powder.
It is basically a type of emulsifier that commonly used for baking purposes. Emulsifiers
are ingredients that can be found in the nature, which possess the ability to improve
food system stability. It is a versatile technical ingredient that helps food products to
achieve the desired specifications, and thus reducing consumers’ misconception about
run-bad food.
Many people are familiar with the word Ovalette, while some use to term “SP” for cake
gels; in Green House, we name it as Quick Gel. Anyhow, Ovalette, SP, Quick gels or
cake gels are basically emulsifiers that are used for cake productions and serve the
same function. Some exist in yellow colour, while some exist in white colour. The
difference could be different grades or simply to differentiate among brands

Foaming is one of emulsifier’s abilities where by when a solution is stirred with the
emulsifier added, the foam produced through the agitation is being coated by the
emulsifier, making the bubbles less prone to bursting. The addition of emulsifier enables
process that requires more aeration to foam easily, stabilizing the foam, providing a
batter with smooth texture and an expanded volume.

An increase in volume is a typical essential for aerated food. For instance, cake gels
are one of the most direct type of ingredient found in cake production, which plays a
significant role in increasing the volume through easy-foaming, incorporates and
stabilize the air bubbles in the batter, yielding cakes with a soft and light texture. The
ingredient is commonly used to make sponge cakes or being added in premixes to
achieve easy-to-foam batter with a good volume.

When oil and water are put together, you’ll see a clear separation between the two.
When mixture is being shaken vigorously, a dispersion of droplets of oil and water can
be seen but it will eventually no matter how. Emulsifiers have the ability to keep the oil
and water together, so that the emulsified mixture for instance, sauces and mayonnaise
will continue to remain smooth and creamy without having water being expelled out
from the food system. This leads to the water-holing ability of emulsifiers whereby it can
retain moisture in food systems, improving the overall mouthfeel and texture of the
cakes.

How to Use it?

ake gels are extremely easy to use. All you need to do is just follow the instructions on
the packaging. For Green House’s cake gels, the amount to use in making cakes is 5%
of the total weight of the eggs in the recipe. Add it in and beat together with the eggs, as
it encourages foaming, enhances the natural foaming functions of eggs, specifically, the
egg whites. Thus, the addition of cake gels can reduce the eggs used, by substituting
certain percentage of eggs with small amount of cake gels to achieve the same batter
volume.

The use of cake gels are cost effective especially when it comes to mass production,
where eggs contributes to high costings. Besides that, the emulsifiers help to
standardize the quality of the cakes, ensuring the consistency of every batch produced.
Green House Ingredient has been serving many big and small companies with our own
manufactured Quick Gel, and this has proven that the quality of our Quick Gels are
guaranteed.

Romy Panugot Jr.

2nd year bshm
What is cake?
Cakes are made from various combinations of refined flour, some form of shortening,
sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of
cakes recipes (some are bread-like and some rich and elaborate) and many are
centuries old. Cake making is no longer a complicated procedure.
Baking utensils and directions have been so perfected and simplified that even the
amateur cook may easily become and expert baker. T here are five basic types of cake,
depending on the substance used for leavening.
The most primitive peoples in the world began making cakes shortly after they
discovered flour. In medieval England, the cakes that were described in writings were
not cakes in the conventional sense. They were described as flour-based sweet foods
as opposed to the description of breads, which were just flour-based foods without
sweetening.
Bread and cake were somewhat interchangeable words with the term “cake” being used
for smaller breads. The earliest examples were found among the remains of Neolithic
villages where archaeologists discovered simple cakes made from crushed grains,
moistened, compacted and probably cooked on a hot stone. Today’s version of this
early cake would be oatcakes, though now we think of them more as a biscuit or cookie.
Cakes were called “plakous” by the Greeks, from the word for “flat.” These cakes were
usually combinations of nuts and honey. They also had a cake called “satura,” which
was a flat heavy cake.
During the Roman period, the name for cake (derived from the Greek term) became
“placenta.” They were also called “libum” by the Romans, and were primarily used as an
offering to their gods. Placenta was more like a cheesecake, baked on a pastry base, or
sometimes inside a pastry case.
The terms “bread” and “cake” became interchangeable as years went by. The words
themselves are of Anglo Saxon origin, and it’s probable that the term cake was used for
the smaller breads. Cakes were usually baked for special occasions because they were
made with the finest and most expensive ingredients available to the cook. The
wealthier you were, the more likely you might consume cake on a more frequent basis.
By the middle of the 18th century, yeast had fallen into disuse as a raising agent for
cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the
mixture would be poured into molds, often very elaborate creations, but sometimes as
simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these
cake hoops that our modern cake pans developed.
Cakes were considered a symbol of well-being by early American cooks on the east
coast, with each region of the country having their own favorites.
By the early 19th century, due to the Industrial Revolution, baking ingredients became
more affordable and readily available because of mass production and the railroads.
Modern leavening agents, such as baking soda and baking powder were invented.
Check out the History of Baking Powder.
It is basically a type of emulsifier that commonly used for baking purposes. Emulsifiers
are ingredients that can be found in the nature, which possess the ability to improve
food system stability. It is a versatile technical ingredient that helps food products to
achieve the desired specifications, and thus reducing consumers’ misconception about
run-bad food.
Many people are familiar with the word Ovalette, while some use to term “SP” for cake
gels; in Green House, we name it as Quick Gel. Anyhow, Ovalette, SP, Quick gels or
cake gels are basically emulsifiers that are used for cake productions and serve the
same function. Some exist in yellow colour, while some exist in white colour. The
difference could be different grades or simply to differentiate among brands

Foaming is one of emulsifier’s abilities where by when a solution is stirred with the
emulsifier added, the foam produced through the agitation is being coated by the
emulsifier, making the bubbles less prone to bursting. The addition of emulsifier enables
process that requires more aeration to foam easily, stabilizing the foam, providing a
batter with smooth texture and an expanded volume.

An increase in volume is a typical essential for aerated food. For instance, cake gels
are one of the most direct type of ingredient found in cake production, which plays a
significant role in increasing the volume through easy-foaming, incorporates and
stabilize the air bubbles in the batter, yielding cakes with a soft and light texture. The
ingredient is commonly used to make sponge cakes or being added in premixes to
achieve easy-to-foam batter with a good volume.
When oil and water are put together, you’ll see a clear separation between the two.
When mixture is being shaken vigorously, a dispersion of droplets of oil and water can
be seen but it will eventually no matter how. Emulsifiers have the ability to keep the oil
and water together, so that the emulsified mixture for instance, sauces and mayonnaise
will continue to remain smooth and creamy without having water being expelled out
from the food system. This leads to the water-holing ability of emulsifiers whereby it can
retain moisture in food systems, improving the overall mouthfeel and texture of the
cakes.

How to Use it?

ake gels are extremely easy to use. All you need to do is just follow the instructions on
the packaging. For Green House’s cake gels, the amount to use in making cakes is 5%
of the total weight of the eggs in the recipe. Add it in and beat together with the eggs, as
it encourages foaming, enhances the natural foaming functions of eggs, specifically, the
egg whites. Thus, the addition of cake gels can reduce the eggs used, by substituting
certain percentage of eggs with small amount of cake gels to achieve the same batter
volume.

The use of cake gels are cost effective especially when it comes to mass production,
where eggs contributes to high costings. Besides that, the emulsifiers help to
standardize the quality of the cakes, ensuring the consistency of every batch produced.
Green House Ingredient has been serving many big and small companies with our own
manufactured Quick Gel, and this has proven that the quality of our Quick Gels are
guaranteed.