Tag: Tender crumb

The fat content in biscuits is a defining characteristic, with some commercial brands containing up to 25% fat. Knowing what type of fat is used in biscuits is crucial for achieving the desired texture, as it fundamentally dictates whether the final product will be light and flaky or soft and tender.

According to food science, the answer to whether cake has acid in it is a definitive yes, though the final baked product may not taste sour. Most cakes contain a variety of acidic ingredients that are crucial for achieving the perfect texture, flavor, and rise through chemical reactions with leavening agents.