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Bakresultaat Mogelijke oorzaak Oplossing
De cake zakt in en wordt
klef, klonterig, streperig.
Er zit te veel vloeistof in
het mengsel.
Minder vocht gebruiken.
Let op de kneedtijden,
vooral bij het gebruik van
keukenmachines.
De cake is te droog. De oventemperatuur is te
laag.
De volgende keer dat u
een cake bakt, stelt u de
baktemperatuur hoger in.
De cake is te droog. Te lange baktijd. De volgende keer dat u
een cake bakt, gebruikt u
een kortere baktijd.
De cake wordt ongelijkma‐
tig bruin.
De oventemperatuur is te
hoog en de baktijd te kort.
De baktemperatuur lager
instellen en de baktijd ver‐
lengen.
De cake wordt ongelijkma‐
tig bruin.
Het deeg is niet gelijkmatig
verdeeld.
Verdeel het deeg gelijkma‐
tig over de bakplaat.
De cake wordt niet gaar
binnen de aangegeven
baktijd.
De oventemperatuur is te
laag.
De volgende keer dat u
een cake bakt, stelt u de
baktemperatuur een beetje
hoger in.
11.17 Bakken op één niveau:
Bakken in een bakblik
Gerecht Functie Temperatuur
(°C)
Tijd (min) Roosterhoog‐
te
Tulband / brio‐
che
Multi hetelucht 150 - 160 50 - 70 1
Moskovisch ge‐
bak / vruchten‐
cake
Multi hetelucht 140 - 160 70 - 90 1
Fatless sponge
cake / Vetvrije
cake, zacht
Multi hetelucht 140 - 150 35 - 50 2
Fatless sponge
cake / Vetvrije
cake, zacht
Boven-/onder‐
warmte
160 35 - 50 2
Taartbodem -
zandtaartdeeg
Multi hetelucht
150 - 160
1)
20 - 30 2
Taartbodem -
roerdeeg
Multi hetelucht 150 - 170 20 - 25 2
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