Cake-making processes

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


This chapter deals with the ‘pound’ type of cake and its many modifications, together with the various methods of manufacture.


Slow Speed Rice Flour Cocoa Powder Cake Batter Caramel Colour 
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  3. Farrand, E.A. (1959) in Cake and Biscuit Alliance Technologists’ Conference Proceedings,pp. 12–14.Google Scholar
  4. Francis, B. (1966) Lecture to the Department of Baking Technology, Borough Polytechnic. Fuller, C.H.F. (1952) ‘Aeration of bakery products’, Chem. Ind. (London), 185–188.Google Scholar
  5. Ingledew, R.D. (1966) ‘Aids to continuous production’, in Cake and Biscuit Alliance Technologists’ Conference Proceedings, Feb.Google Scholar
  6. Price, J. (1952) ‘The balance of cake recipes’, Lecture given at the Borough Polytechnic. Seiler, D.A.L. (1969) BFMIRA Symposium Proceedings, No. 4, pp. 28–36.Google Scholar

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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