From Dairy Management Inc.™
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Printable Version |
Cake, Whey Permeate Pound
Ingredients
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USAGE LEVEL (%)
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| Unsalted Butter |
26.67 |
| Whole Eggs |
21.25 |
| Cake Flour |
20.21 |
| Sugar |
20.00 |
| Whole Milk |
5.46 |
| Dry Whey Permeate |
5.00 |
| Vanilla Extract |
0.87 |
| Baking Powder |
0.54 |
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100.00
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Developed at the Wisconsin Center for Dairy Research, Madison, Wis.
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Procedure
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| 1. |
Cream butter (room temperature) in mixing bowl for 1 minute at medium speed. |
| 2. |
Add sugar gradually, creaming for 4 minutes at medium speed. |
| 3. |
Slowly add beaten egg in 4 portions, scraping down bowl after each addition. Beat at medium speed for at least 30 seconds after each addition. |
| 4. |
Combine dry ingredients (cake flour, whey permeate, baking powder) and add alternately with milk, beginning and ending with dry ingredients. |
| 5. |
Weigh out 775g for each prepared pan (greased, parchment-lined 9 in. x 5 in. loaf pan) |
| 6. |
Bake in conventional oven 180°C (356°F) for 55-65 minutes, or in a commercial reel oven at 148°C (298°F) for 45 minutes. |
| Yield for batch size: 1-9 in. x 5 in. loaf |
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Benefits of Using Dairy Ingredients |
| Butter |
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Contributes flavor. |
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Aids in solubilizing, dispersing and integrating fat-soluble ingredients such as aromatic oils and sweet flavors to yield uniformity of flavor and texture in cakes. |
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Contributes golden-yellow color and enhances appearance. |
| Whole Milk |
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Enhances natural dairy taste. |
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Contributes to moist texture because of water absorption properties. |
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Improves nutritional profile. |
| Dry Whey Permeate |
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High lactose content contributes to the development of slight brown color during baking as a result of interaction between amino group of proteins and lactose. |
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Inexpensive dairy ingredient that provides functional lactose and nutritional minerals of milk. |
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| Note: This formula is provided for demonstration purposes and as a starting point for product development efforts. Please check local regulations for the use of product names and specific ingredients. For further assistance, please contact our Technical Support Hotline at 1-800-248-8829. | |
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