Specific Gravity for Cakes | Baking Processes | BAKERpedia

Page 1 of 2

(http://www.bakerpedia.com)

Sign up for our Newsletter!

(/sign-up-for-the-bakerpedia-newsletter/)

Home (http://www.bakerpedia.com/)

Blog (http://www.bakerpedia.com/blog/)

Processes (http://www.bakerpedia.com/processes/)

Resources

About

Ingredients (http://www.bakerpedia.com/ingredients/)

Recipes (http://www.bakerpedia.com/baking-recipes/)

Specialties (http://www.bakerpedia.com/specialties/)

Login (http://bakerpedia.com/314592)

Specific Gravity

Search ...

What is Specific Gravity?

Specific Gravity is a way to measure the air added into cake
batter. It shows the amount of aeration, or air movement, in
specific batters, allowing bakers to determine if it is too dense
or not.
Specific Gravity is the ratio of the weight of a cake batter in a
container compared to the weight of water in the same
container. This ratio will change depending on factors such as
mixing times or temperatures, and affect the cakes volume,
texture and grain.1

(http://www.bakerpedia.com/product/scienceof-flour/)

Specific Gravity measures the amount of bubbles you have in

the batter

E-Handbook

How it works
Aeration occurs in batter during the mixing stage. While liquid and dry ingredients are mixed together, air is also added into the
batter. The amount of air blended in depends on the method of blending and the order ingredients are added. Aeration also

Dough Systems Handbook

(http://www.bakerpedia.com/product/doughsystems/)

depends on plasticity, consistency, emulsification, and fats and oils properties.2

Specific gravity measures how much aeration takes place in the batter by comparing the weight of the batter to the volume it takes
up.

Related Links
Chorleywood Baking Process

Specific gravity =

(http://www.bakerpedia.com/processes/chorleywood-

y , where x = the weight of batter in a container and y = the weightof water that fits in the same space inside

baking-process/)

that container.
For example, if the container holds 100 grams of water, and weighs 80 grams when filled with batter, the specific gravity is 80/100
or 0.80. With aeration, specific gravity is usually between 0.40 to 0.08. A specific gravity of close to 1.0 would indicate that batter
had fewer air bubbles incorporated into it.

Chiffon Cake
(http://www.bakerpedia.com/processes/chiffoncake/)
Wheat Starch Native
(http://www.bakerpedia.com/ingredients/wheat-

Why it matters
If specific gravity is too high (insufficient volume of air cells and low batter viscosity), the cakewill exhibit reduced volume and

starch/)
Wheat Starch Pre-Gel

dense grain. On the other hand, if specific gravity is too low (indicating that the batter has too much air cells anda high batter

(http://www.bakerpedia.com/ingredients/wheat-

viscosity), then the cake will result in some tunneling, be fragile and have a crumbly crust.

starch-pre-gel/)

Application
Creaming helps reduce specific gravity. Creaming, or the conventional method of mixing fat and sugar together first, introduces

Victoria Sponge Cake

(http://www.bakerpedia.com/processes/victoriasponge-cake/)

large air cells into the batter. While the blending method mixes flour and shortening in one bowl while sugar and eggs are mixed
separately before all are blended together with milk. This has less aeration, and a creates a finer grain.3

Show More

If a cake comes out of the oven with an open structure and is somewhat uneven, then the specific gravity should be adjusted. The
easiest way to fix this is to change the mixing times. To test times, check the specific gravity every 2-3 minutes during a 10 minute
last stage mixing. Refrigerating ingredients before mixing can also help with aeration. Emulsifier gels also help with air movement
and lower specific gravity. 4
Depending on the type of cake, different specific gravities are recommended. Cake mixes usually list the best specific gravity, but

http://www.bakerpedia.com/processes/specific-gravity-cakes/

20/07/2016

Specific Gravity for Cakes | Baking Processes | BAKERpedia

Page 2 of 2

below are some suggested ratios for cake type:5

Chocolate Cake:0.90
Cream Cake:0.85
Pound Cake:0.80
White or Yellow Cake:0.70
Devils Food Cake: 0.70
Sponge Cake: 0.50
Angel Food Cake: 0.30

References
1.Edoura-Gaena, Roch-Boris, Irne Allais, Gilles Trystram, and Jean-Bernard Gros. Influence of Aeration Conditions on Physical and
Sensory Properties of Aerated Cake Batter and Biscuits. Journal of Food Engineering 79.3 (2007): 1020-032. Web.
2. OBrien, Richard D. Fats and Oils: Formulating and Processing for Applications. Boca Raton: CRC, 2009. Print.
3. Desrochers, J.l., K.d. Seitz, and C.e. Walker. CAKES | Chemistry of Baking.Encyclopedia of Food Sciences and Nutrition (2003):
760-65. Web.
4. Jyotsna, R., P. Prabhasankar, D. Indrani, and G. Venkateswara Rao. Improvement of Rheological and Baking Properties of Cake
Batters with Emulsifier Gels. Journal of Food Science J Food Science 69.1 (2004): n. pag. Web.
5. Suas, Michel. Advanced Bread and Pastry: A Professional Approach. Detroit: Delmar Cengage Learning, 2009. Print

STAY CONNECTED

(https://www.facebook.com/Bakerpedia)

(https://twitter.com/BAKERpedia)

(https://www.youtube.com/channel/UC7mnOtZNoJi9i1rrbOpSa2g)

(https://www.pinterest.com/bakerpedia)

(https://www.linkedin.com/company/3489924)

Copyright 2016 Bakerpedia. All rights reserved. | Privacy Policy (/company/privacy-policy/)

http://www.bakerpedia.com/processes/specific-gravity-cakes/

20/07/2016