| Chocolate Cake | Back to Product Applications |
REDUCED FAT CHOCOLATE CAKE USING CITRI-FI®
With comparable or improved eating qualities
as compared to full fat products
Citri-Fi®: Best results at 0.125* times the amount of oil replaced
Water: Best results at 7* times the weight of Citri-Fi®
*these values are based on this formulation, values may vary from 5 - 7 parts extra water.
| Control | Reduced Fat | ||||
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Comparative Formulas |
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Ingredient |
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Control Full Fat |
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Citri-Fi® 50% Fat |
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Cake Flour |
100.00 |
100.00 |
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Sugar |
50% |
50% |
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Dry Milk |
33.90 |
16.95 |
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Eggs Whites, pwd |
4.0 |
4.0 |
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Egg Yokes, dried
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7.0 |
7.0 |
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Cocoa Powder |
18.0 |
18.0 |
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Baking Soda |
3.3 |
3.3 |
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Baking Powder |
1.3 |
1.3 |
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Salt |
3.0 |
3.0 |
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Vanilla Flavor |
0.3 |
0.3 |
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SSL |
2.8 |
2.8 |
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Water, municipal |
166.6 |
166.6 |
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Citri-Fi 200 |
0.0 |
1.9 |
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Water |
166.6 |
166.6 |
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Cake Shortening |
30.3
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13.6 |
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Mono and Diglycerides |
0.0
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1.5 |
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Procedure: 1. Blend dry ingredients for 1 minute on low. 2. Add shortening, emulsifier (if applicable), Citri-Fi (if applicable), oil (if applicable), and the 1st water (1/2 of total water) & mix for 1 minute low & scrape. Then mix for 1 minute on medium. 3. Add stage 2 water (1/4 of total water) & mix 1 minute low, scrape; then mix for 2 minutes on medium. 4. Add stage 3 water (1/4 of total water) & mix for 1 minute on low, scrape; then mix for 1 minute on low. 5. Pour 375 grams into an 8" greased aluminum pan on a baking sheet, and bake at 360° F. 22 minutes. |