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SPEED SETTING ATTACHMENT MIXING TASK FOR
Kneading/Folding kneading/folding Bread dough
Creaming/Beating beating/creaming
or
light mixing
packet cake mixes,
muffins. Creaming
butter and sugar,
cream cheese, heavy
batters
Whipping/Aerating
whipping/aerating cream, egg white/
meringues,
marshmallow
Corn flour is made from maize (corn) and
is used in some baked products to give
a finer texture and can also be used as a
starch to thicken sauces and desserts.
Rice flour is derived from rice and is used
to give a finer texture in baked products
such as shortbread biscuits.
Baking powder is a mixture of cream of
tartar and bicarbonate of soda and is used
as a raising agent in baking.
Bicarbonate of soda also known as
baking soda is an ingredient in baking
powder and can be used as an additional
raising agent or to darken some baked
products.
Butter will give particular flavour and soft
texture to baked products. Margarine can
replace butter to give a similar result. Oil
can be used in some baking to replace
butter but will give texture and flavour
differences — use only ¾ of the amount of
butter.
Eggs should be at room temperature to
give better volume when making cakes and
sponges. Standard 60g eggs were used in
the recipes.
Milk should be full cream unless specified.
Light, low fat or skim milk can be used but
will give texture and flavour differences.
THE VITAL INGREDIENTS continued
Sugar (white crystal sugar) is used to
give flavour, texture and colour to baked
products. Caster sugar is often used in
baking as it is easier to dissolve when
creaming butter and sugar. Brown sugar
is also easy to dissolve and can be used
to give a different flavour and texture. The
large crystals of raw sugar are slower to
dissolve and can be suitable for baked
products such as muffins.
USING THE SCRAPER BEATER
The Scraper Beater can be used for a
variety of mixing tasks. These include
creaming butter and sugar, pastry, cake
and biscuit batter, thin batter, icing and
frosting. Due to the efficient mixing action
of the Scraper Beater, the mixing time of
many recipes will be reduced. Refer to the
chart below for approximate mixing times
for common mixing tasks.
BEM800_IB_Issue_0110.indd 32 10/12/09 10:00 AM