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13
CREAMING OR RUBBING WITH THE B FLAT BEATER
When making cakes or similar products, the fi rst step is normally rubbing or
creaming the shortening. Start this work on fi rst speed and complete it on second
speed. If a very light consistency is desired, it may be beaten on third speed
before adding more ingredients.
In most formulas, the second step is adding sugar. Most operators prefer to add
sugar slowly while the mixer is operating in second or third speed. If you wish
to add the sugar all at one time, complete the creaming of the shortening and
then stop the machine. When adding the sugar, place it toward the center of
the bowl. Start the machine in fi rst speed for the fi rst few turns around the bowl,
then increase the speed to complete the operation. After all the sugar has been
added, you may want to scrape down the bowl, if you don't have the option bowl
scraper. To scrape the bowl, fi rst stop the mixer. After the beater has stopped,
scrape down the sides of the bowl with a bowl scraper or spatula. This returns
to the mixture any material which may have accumulated on the bowl sides
above the beater shoulder. After scraping down the material, restart the mixer.
Beat until smooth using a three speed. Be careful and do not overmix.
CAKES WITH A HIGH SUGAR CONTENT
Do not add the total amount of whole eggs to the batch at one time.
Darkening of the butter and sugar mix can also result if:
You add the sugar before the shortening is creamed,
You add the sugar too quickly to the creamed shortening, or
You add more sugar than the creamed base can absorb.
When mixing whole eggs, it is unnecessary to separate the whites from the
yolks. Add the eggs slowly and allow them to become thoroughly incorporated
into the shortening base.
Flour and any leavening agent, such as baking powder, soda or special
combinations of dry ingredients, may be sifted together. When incorporating dry
ingredients, stop the mixer (wait for the beater to stop), scrape down the bowl
if necessary, if you don't have the optional bowl scraper, and then add about
1
/
3
of the fl our and a portion of the milk or added moisture in any form. Resume
mixing in fi rst speed. When the fl our is incorporated, add half of the remaining
liquid and fl our. When this is blended, add the remaining liquid and fl our. Use
only Stir or fi rst speed while adding fl our. If necessary, use the Stir speed during
incorporation of the fl our. This prevents raw fl our from being thrown out of the
mixer and avoids toughening of the mix by overmixing.
Exercise caution not to overmix the batch during or after the addition of the fl our.
Usually, by the time the fl our is thoroughly incorporated, the mix is completed.
Further beating is of no benefi t and may cause toughening of the product. The
time for beating and creaming is before adding the fl our. After the fl our and fi nal
moisture is added, do as little mixing as possible.
HL200 Mixer Technical Manual Page 39 of 111