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Sponge goods

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

The main ingredients in sponge goods are egg, sugar and flour plus air, which is introduced during the mixing process. In recent years, especially in the case of sponges produced on a large scale, where shelf-life is an important factor, a number of other ingredients have been added, particularly fats, plus an emulsifying agent (Hodge et al.,1972). In the leaner types of sponges, that is, those containing less egg, then baking powder is used in the conventional mixing processes in order to provide additional aeration.

Keywords

Stable Foam Typical Recipe Cocoa Powder Flour Weight Swiss Roll 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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