Low-ratio cakes

Muffins are produced similar to low-ratio cakes, but the batter is placed in small cupshaped molds before baking (Cross 2007). Most are produced from refined soft-wheat flour, although whole-wheat muffins and batters supplanented with berries, raisins, and other similar products are gaining popularity. As in cakes, the type of flour, doubleacting baking powder, and batter consistency greatly affect product characteristics. 

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

These filters (Fig. 9) have the advantages of low cost, near indestructibility, and ease of internal inspection. They have the lowest liquid volume-to-area ratio, which makes them most efficient for the washing of filter cakes. Because of this low ratio, they will also have the smallest unfiltered heel remaining at the end of the cycle. 

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

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. 

The cost reduction comes in the drying step. Whereas conventional water-to-monomer ratios give wet cake moisture levels of 200% (dry basis), the modified process yields wet cake moisture levels of 100% or less. Thus, a saving in drying cost is realized. The low water-to-monomer process has the added advantage of increased reactor productivity. 

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