Which is the best option for cake - a premix, concentrate or gel? These are three common choices of ingredients for bakers all over the world. However, there are pros and cons to each ingredient. This article is for those new to commercial baking and will help you to make an informed decision on which one is better suited for your cakes.
This article will help you to make an informed decision on which one is better suited for your cakes.
Cake premix
A cake premix is a dry mixture of all the components required to be added to the cake including cake flour, sugar, milk powder, starch, baking powder, baking soda, emulsifier, salt, flavour, colour, and whey protein. You have to only add water and oil to this mixture and blend it well prior to baking to get a nice and tasty cake.
Cake concentrate
Cake concentrates are also dry mixes having few components like milk powder, starch, baking powder, baking soda, emulsifier, salt, flavour, colour, and whey protein. You have to additionally put in flour, sugar water and oil. This is more cost-effective if you have large volumes and have the scale to drive down the cost of flour, sugar etc.
Cake gels:
Cake gel is a paste-like product that is a type of emulsifier which unlike a common emulsifier added to the cake which helps in aeration, cake gels help in increasing the overall volume of the cake. Cake gel is a small component of the cake . One must add all the other ingredients required in a cake-like including cake flour, sugar, milk powder, starch, baking powder, baking soda, emulsifier, salt, flavour, colour, whey protein, water and oil.
