High-ratio cakes

Chlorine. Traditionally, cake flour was treated with chlorine gas at the flour mill. This produced the so-called high ratio cake flour, i.e. a flour that could be mixed with more than its own weight of both sugar and water. The use of chlorine is being phased out, to be replaced by heat treated flours. The heat treatment of flour does not need permission from anyone. 

New Zealand workers have produced a crude /3-lactose from whey ultrafiltrate by roller or drum drying at a temperature greater than 93.5°C (Kavanagh 1975 Goldman and Short 1977). This product replaced up to 25% of the sucrose in a high ratio cake formula without adversely affecting cake size, tenderness, or sweetness (Goldman and Short 1977). 

Most molds (mycotoxigenic peni-cillia). Staphylococcus aureus, most Saccharomyces spp., Debary-omyces Most fmit juice concentrates, sweetened condensed milk, chocolate symp, maple and fruit syrups flour, rice, pulses containing 15-17% moisture fruit cake country-style ham, fondants, high-ratio cakes. 

Structural collapse during baking of high-ratio cake batter formulated with unchlorinated wheat flour or with reconstituted flour containing waxy corn starch in place of wheat starch (due to lack of development of leached-amylose network Tg) > Tg ... 

The flour is used for the production of chemically leavened low-ratio and high-ratio cakes and Angel food cakes and related products. 

High-ratio cake Cake formulated to contain more sugar than flour. 

Cake Flour. This is also known as high ratio flour and was made by treating flour with chlorine gas. Originally, the chlorine was used to bleach the flour but it was found that the flour could be used to make cakes where the ratio of sugar to flour and of liquid to flour both exceeded one. Hence the expression high ratio . 

Heat treatment is now used instead of chlorination. The effect of either treatment is to reduce the elasticity of the gluten, presumably by denaturing the proteins. High ratio flour is particularly suitable for sponge cakes. 

High Ratio Flour Applied to cake flour that can absorb more than its own weight of sugar and water. 

High ratio Hour Flour of very fine and uniform particle siee. treated with chlorine to reduce the ghilen strength It is passible to add up to 140 parts ol sugar to 100 parts of this flout. High rabo Hour makes excellem cakes. 

Shortened cakes are divided into two broad categories high ratio and low ratio. The most popular is the high ratio, in which the amount of sugar is similar to or higher than the amount of flour. In low-ratio mixes, the amount of flour is higher than the amount of sugar. 

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