The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Loaf cake

Denis silva's picture
Denis silva

Loaf cake

I just started to work at Hometown Foods in Miami as a VP of Operations, they have no clue on how to make a cake, neither I do. I need some help with oven temperature, can someone help me?

the company is having a lot of trouble and if I don't fix the problem the company will close soon

please help

pmccool's picture
pmccool

What kinds of cakes?  From scratch (if so, formulae please) or from mixes?  A description of the present cake-making process would be most helpful.

What kind of equipment, particularly mixers and oven(s) are in use (names and models, please)?  Please describe the oven temperature problem you are dealing with.  Slow preheat?  Runs hot?  Convection fan on all of the time?  Hot or cool spots that cause uneven baking?  Something else?

While I'm sure that people here will jump in to try to help, it sounds as though you should consider hiring a baking consultant.  Having someone physically present in your bakery will get to the bottom of things much faster than an exchange of posts here.  Best of luck in your endeavor and I hope you can keep the doors open.

Paul

ds99303's picture
ds99303

deleted

pmccool's picture
pmccool

so it isn't their first rodeo.  It could be, though, that they've launched a product line that isn't a natural progression for them. 

Paul

BrianShaw's picture
BrianShaw

Just looking at the pictures it is possible that your bakers are mixing too much. 

BrianShaw's picture
BrianShaw

Without more information there is no way to help you.