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- Joined Sep 23, 2013
Guys
I'm wondering if someone can help with a technical issue I have,,, We have a vanilla mix that tastes amazing but one of our teams seems to really struggle to get it right. I think they are over mixing it and as a result the baked cake looks dense and raw (it isn't). It's a reverse cream method.
It does contain lots of fat BUT our second store never get it wrong. Although I've built an amazing baking business I'm not a trained pastry chef and I need some advice if anyone can help?
B x
I'm wondering if someone can help with a technical issue I have,,, We have a vanilla mix that tastes amazing but one of our teams seems to really struggle to get it right. I think they are over mixing it and as a result the baked cake looks dense and raw (it isn't). It's a reverse cream method.
It does contain lots of fat BUT our second store never get it wrong. Although I've built an amazing baking business I'm not a trained pastry chef and I need some advice if anyone can help?
B x