To find out how much flour the baker has left, we first calculate the total amount of flour used to make 12 cakes: 225g/cake * 12 cakes = 2700g. Since 1kg = 1000g, the total amount of flour used is 2700g / 1000g/kg = 2.7kg. Subtracting this from the initial amount of flour (6kg - 2.7kg) gives us the amount of flour left, which is 3.3kg.
A baker makes bread and cakes.
A baker.
A baker is what you call someone who makes cakes. and Patisserie is the one who specialized in pastries and sweets.
It's called Cake Flour, it is a very fine sifted cake flour that makes cakes very light.
flour makes cakes powder made of ceral grains contains high proportion of starches
Baker
Assuming you're asking the title of the person that bakes cakes, it's a baker. By the way, he or she is my friend . . .
High grade flour or strong flour has a higher content of gluten (a protein formed when flour is moistened) so is mor4e suitable for baking items that require this "strength" such as bread and dense cakes such as dried fruit cakes. A lower gluten content is desirable for more delicate textured items such as soft cakes and pastries.
Brodie makes a self-rising flour specifically for cakes and pastries. The major difference between all-purpose flour and cake and pastry flour is that one is finer and because you do not need the same amount of gluten in cakes it can produce a finer lighter cake. Good luck!
Confection can mean sweets and cakes - food items rich in sugar and carbohydrates.
The baker makes cakes. Automobile companies produce vehicles in several different makes and models.
Cornstarch makes cakes lighter and more moist. Since cornstarch absorbs more liquid than flour does you only need half the amount of cornstarch as flour in a recipe. It works best in sponge type cakes which have no butter in the batter.