Hi, thanks for your reply , first of all the lowest % protein cake flour I can get here in Mexico is 10% .. which is acceptable I suppose and my query is does anyone have a tried and tested Hi Ratio cake formula because I simply dont have one ..I have bought all the ingredients --high ratio margarine and emulsifyer gel ( puratos ) but they dont have a recommended formula which for a global company as famous is quite suprising .. but here in Mexico Puratos they havent got a clue ..iso thats my predicament ..do you have a tried and tested formula ??
Thanks
Graham
wow !!! I am amazed at your reply , that you took the time and effort in not only answering my questions but also posted cake formulas , i am lost for words ( and let me tell you young lady i am hardly ever lost for words ha ha !!! , thankyou so much xox ,
ps. dont know if i can get my hands on liquid shortening here but can i use melted cake margarine ( puratos ) ....? , thanks
You know, that's something I've never actually used and I'm unfamiliar with it, so I Googled it. It's basically an emulsifying agent that allows batters to hold more water, resulting in a more consistent crumb with an extended shelf life. Here is a description I found: https://www.palsgaard.com/products/bakery/cake-gels/
Hello . ok so I did a test run of the formula layer cake yellow and it has a nice colour , pleasing appearance , a wee bit sweet but I can alter that for my needs but I think I would need Sweetex or Nutex to really satisfy my expectations of how I want the cake to be , I did try to upload some photos but after various failed attempts I gave up
It's fine. Fat is fat. Weight to weight. Make adjustments to your taste and needs! I'm glad i could help somehow.
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