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Cake mix evaluation
Originally, cake mix formulations were very similar to bakery cakes and utilized standard "Hi-Ratio" cake oils; however, development of improved cake mixes required rapid aerating oils to minimize mixing times for the house wife, while at the same time increasing the product's mixing and baking tolerances. The competitive nature of the cake mix industry has continued the demands for new and improved products, of which oil has always been a major contributor. A basic white mix cake formulation and the make-up procedure can serve to evaluate new or revised emulsifier systems for aeration, eating qualities and cake shelf-life, as well as the oil carrier for lubrication and consistency.
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