Cakemaking – new review from CCFRA

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 October 2004



(2004), "Cakemaking – new review from CCFRA", Nutrition & Food Science, Vol. 34 No. 5.



Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited

Cakemaking – new review from CCFRA

A new review from CCFRA brings together a wealth of information on the technical aspects of cake production and formulation. Aspects of cakemaking (CCFRA Review No. 43) is a collection of articles and reports based on research carried out at the former Flour Milling and Baking Research Association (FMBRA, Chorleywood), republished as a single compilation for maximum ease of use by the reader. Coverage includes the mixing of cake batters, fat reduction in cakes, the practical implications of baking powder reaction rates, fruit moisture content in cake making, natural colours in cake production, producing frozen cake batters, cake baking conditions and control of seepage from non-dairy confectionery fillings.

Cakes are an important category within the food market. Although the exact definition of cake varies in different parts of the world, the term cake essentially refers to products characterised by formulations based on wheat flour, sugar, whole eggs and milk or water, commonly with the addition of fat or oil. Varying the relative amounts of these ingredients, introducing other ingredients such as dried fruit or chocolate, and addressing issues such as reducing fat or sugar content can present significant technical challenges but also yield an expanding range of products.

Copies or further information can be obtained from Mrs Sue Hocking, Publications Officer, CCFRA, Chipping Campden, Glos, GL55 6LD, UK. Tel: +44(0)1386 842225; E-mail:

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