Category "Blog"

November 22, 2021

All you need to know about Brown Bread

by M_R_Radmin
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Brown Bread is a baked food product that is prepared from wet, kneaded, and fermented flour or meal. It’s been a popular cuisine since prehistoric times, and it’s been prepared in a variety of ways around the world using a variety of ingredients and methods. Bread is eaten in a variety of ways around the world, including bread toast, bread omelette, and sandwiches.

It comes in a variety of varieties, including white, brown, and multi-grain bread. White and brown bread are both widely consumed, although they differ in texture, flavour, and nutritional value. The controversy over which type of bread is more nutritious, white or brown, has been going on for a long time.

Lets dive in to know more about white bread and brown bread.

Brown Bread

Brown bread is created from the bran, endosperm, and germ of wheat grains, and so has a brown colour.

Brown bread is created using whole wheat flour, which has not been treated to remove the bran and germ from the wheat grains.

It is more nutritious than white bread because it is prepared from whole wheat flour, which includes more fibre and nutrients.

Because it contains bran, it is not as soft as white bread.

It isn’t heavily processed.

It does not require the addition of vitamins or minerals because it already contains sufficient nutrition.

White Bread

The endosperm of wheat grains is used to make white bread, which gives it its distinctive white colour.

White bread is created from refined wheat flour, which is made by removing the bran and germ from wheat grains.

Because the fibre content is eliminated during processing, it is less healthy than brown bread.

Because it lacks the bran and germ of brown bread, it is softer.

It’s highly processed and primarily made up of starch.

Because it lacks nutrition naturally, vitamins and minerals are added to make it more healthy.

8 Reasons why should include brown bread in your diet

  • The fibres in brown bread aid in the reduction of cholesterol and the prevention of heart disease.
  • Brown bread is a good choice for those trying to lose weight because it is low in calories and heavy in carbs. Due to the high fibre content, eating the same keeps you fuller for longer.
  • According to studies, eating a slice of brown bread before bed reduces tension in the body and allows you to sleep and rest properly.
  • Brown bread can provide a significant amount of vitamins and minerals to your diet. Vitamin E, vitamin B, and vitamin K are all abundant in it. Include it in your daily diet to stay energised and productive all day.
  • Brown bread is beneficial to bodybuilding since it is abundant in complex carbs and protein. It’s a great supplement for bodybuilders because it contains a variety of nutrients.
  • It assists with bowel movements by acting as a natural laxative. If you suffer from constipation or haemorrhoids, you should definitely try brown bread.
  • If you get a bloated stomach after eating white bread, you should switch to brown bread since you will feel much less bloated.
  • Brown bread’s fibres aid in the reduction of cholesterol and the prevention of heart disease.

Is it true that brown bread is a junk food?

Bread is not junk food, particularly if it is baked at home. Better look for making breads from scratch at home, with no chemicals, additions, or preservatives. Brown breads from the store provide colour and are typically baked with maida or refined flour. You know it’s the wheat flour you use at home that makes the great loaf. It’s also a lot more filling than store-bought loaves. You’re done for the day after two slices.

People are increasingly converting to brown bread and abandoning white bread. Brown bread has more nutrition than white bread, which is drawing people to it and making them choose brown bread over white bread.

When deciding between white and brown bread, multigrain bread is an excellent option because it is better than brown bread but a little less tasty because it is made up of different types of edible grains. Brown bread outperforms white bread in terms of health and nutrition in many ways, hence brown bread should be preferred in most circumstances.


November 18, 2021

Focaccia Bread ! How it is Made?

by M_R_Radmin
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Focaccia Bread

The word “focaccia” comes from the Latin “panis focacius,” which means “hearth bread,” referring to the fact that focaccia was usually baked in embers during the Roman era. Its original recipe was probably extremely simple, consisting of rough flour, olive oil, water, a small amount of yeast, and salt. It was traditionally used as a dipping bread, ripped up by hand and dipped into salty soups made with water, vinegar, and occasionally olive oil (essentially what you get served at popular Italian restaurants as you wait for your meal these days, minus the water component of course).

It’s a flatbread with a texture that’s similar to pizza dough. It’s baked in a skillet with a substantial amount of olive oil, which gives it a crunchy edge. By varying the toppings that sit in the iconic dimples on top, it may be prepared a hundred various ways.

Summer is defined by focaccia. Because of the substantial amount of olive oil used in its preparation, the ideal one should be moist but airy, with a crumb sandwiched between thin but ultra-crunchy top and bottom crusts. This flatbread, similar to a thick-crusted pizza, is an excellent vehicle for a variety of veggies, as well as cheese and dips, olives, and cold cuts. It is, after all, a Mediterranean staple.

What is the difference between Focaccia Bread and Normal Bread?

The components are another distinction between the two. If you’re wondering what focaccia bread is comprised of, it’s usually a combination of a strong flour (meaning a flour with a high gluten content, such as bread flour), extra virgin olive oil, yeast, herbs, salt, and pepper.

What is Special about Focaccia Bread?

Focaccia may be split in half and used to make sandwiches because it is fairly thick. It’s also a delicious addition to a bread basket or as a salad or soup accompaniment. A sweeter form of focaccia can be served as a dessert or as a morning alternative to toast.

Why is Focaccia Bread Healthy?

Instead, focaccia contains complex carbohydrates that supply energy slowly and help manage blood sugar levels, according to Schir. It’s an advantage if it is made using whole wheat flour. “It has a higher concentration of vitamins, minerals, and fibre.”

How Focaccia Bread is made?


2 tsp salt

500g/1lb 2oz strong white bread flour

2 sachets dried easy blend yeast

400ml/14 fl oz cold water

Olive oil for drizzling

Fine sea salt

2 tbsp olive oil


  • Combine the flour, yeast, salt, olive oil, and 300ml/1012 fl oz water in a large mixing basin. To make dough, gently stir it with your hands or a wooden spoon. Then knead the dough in a bowl for five minutes, gradually adding the remaining water.
  • Stretch the dough with your hands in a bowl. Turn bowl 80 degrees and fold the sides into the middle. 5 minutes later, repeat the process.
  • Tip the dough onto an oiled work area and knead for another five minutes. Place the dough in the bowl, cover it, and let it rise until it doubles in size.
  • Line two big baking pans with parchment paper. Divide the dough into two equal parts. Flatten every portion on a baking sheet, pushing it to the corners, and set aside for one hour.
  • Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit)/Gas 7. Oil and fine sea salt should be sprinkled on the loaves before baking for 20 minutes. When it’s done, drizzle it with additional olive oil and serve it hot or warm.

November 8, 2021

What is Artisan Bread! Marswellfoods

by M_R_Radmin

Artisan Bread

The term “artisan” is frequently used these days. From handmade pasta to artisan umbrellas, there’s something for everyone. Frequently, the word adds little value to the product.

This form of bread, however, is not the same as the industrially produced loaves you may be familiar with. And there are compelling reasons to understand the distinction.

You’ll discover a complete introduction on artisan bread baking and the various forms of it in this post.

What Actually is Artisan Bread?

While there is no clear definition of what makes a bread “artisan,” artisan bread bakers often follow a set of guidelines. They’re generally better-tasting and have a more pleasant texture and flavour than industrially produced versions.

Bread that is mass-produced must meet flavor standards that appeal to the widest possible audience. It also needs to be repeatable and efficient in its use of resources. Artisan bread, on the other hand, is prepared by hand using a more traditional method. Gases, dough pressure, time, and ingredients aren’t as carefully monitored.

You don’t need to use dough conditioners or flours with a reduced protein content to make it. It’s important to note that there are no hard and fast rules, thus various bakers may use different ingredients.

Artisan breads include country loaves, sourdough, ciabatta, brioche, and some seeded breads.

In a word, it’s a small-batch handcrafted bread. There isn’t much else to the name that isn’t absolutely necessary. It may seem like a marketing gimmick to some, but it really make a difference in how bread looks, tastes, and feels.

Difference between Artisan Bread and Regular Bread

That takes care of the definition, but it still leaves the question of how it differs from regular bread unanswered.

Consistency is the most distinguishing feature between the two. Every loaf of Wonder Bread you buy will taste and feel the same. Because artisan bread bakers use a less controlled procedure, each loaf will have its own distinct flavour and texture.

Traditional yeast fermentation processes are also commonly used in artisan bread. The benefit of adopting traditional procedures is that the bread is more tasty and has a more nuanced flavour profile than mass-produced bread. If you’re used to the blander, more predictable taste of bread, you may need to adjust for a while before you become acclimated to the artisan version.

There is relatively little fermentation integrated into the process of mass-produced bread, resulting in a more closed-cell structure. Artisan bread, on the other hand, has a much more open and airy appearance due to the fermenting process rather than the kneading process.

Note that this does not necessarily imply that artisan bread is healthier. There are no clinically significant health benefits to eating artisan bread over other forms of commercial bread, according to research.


The fact that this bread is prepared by hand sets it apart from the rest. While most artisan bakers go above and above to make their bread one-of-a-kind, there are no set practices that define artisan bread. You owe it to yourself to try artisan bread if you haven’t before. The more strong flavour and texture may not appeal to you, but it could be the finest bread you’ve ever had.


October 29, 2021

Whipped Cream

by M_R_Radmin
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What is Non Dairy Whipped Topping?

Whipped Cream or Non dairy whipped cream is a liquid oil-in-water emulsion, which can be whipped into stable foam. Its major components are Water Sugar and Fat, which when whipped under chilled condition leads to the development on smooth shiny whipped cream. The foam entraps of air bubbles spread in a serum phase. Vegetable fat, milk proteins, sugars, water, emulsifiers, and stabilisers are all included.

Benefits of Non Dairy Whipped Topping

  1. Lactose free
  2. More Economical
  3. Light Weight
  4. Lesser Calories
  5. More Stable
  6. Can endure up to 35-40℃ temperature for longer time.
  7. Longer Shelf Life

What is difference between dairy and non dairy whipping cream?

The major difference among dairy and non dairy whipping creams comes from the ingredients which are used to develop both the creams. Non dairy creams are made with Water Sugar, hydrogenated vegetable fats and emulsifiers and stabilizers on the other hand Dairy creams, as the name suggests are made from dairy (milk) in the form of fresh cream, skim milk powder, whole milk powder or any other milk products used.

Steps involved in Whipping Cream

1) Arrives frozen.

2) Defrost in chiller 2 ᵒC to 7 ᵒC for 24 hours until thawing of frozen content.

3) Shake well before opening and pour into a bowl not exceeding 20% of the bowl capacity.

4) Use medium speed to whip the cream until product starts to thicken, then on high speed till the soft peak is formed.

5) Refrigeration is required for whipped products.

If it is hot, your cream will not whip up properly. To resolve it, place a larger bowl filled with ice cubes. Place the cream bowl inside this ice bowl. Cool the beaters before starting the whipping.

Why is it necessary for the thickened cream to be chilled for this recipe?

For two reasons, the thickened cream in this recipe must be chilled. The first reason is that food safety is a concern. Because thickened cream or heavy cream contains milk products, it should not be kept at room temperature and should be kept refrigerated. The thickened cream should also be chilled to aid in the whipping process and the stabilisation of the frosting. Cold temperatures will not affect the shape or stability of whipped cream. It will be more difficult to obtain a steady and thick consistency in hot or warm temperatures.

What is the best way to keep this Whipped Cream and how long does it last?

For optimal results, use the Whipped Cream frosting right away. Over time, whipped cream will soften and lose its consistency, making it more difficult to pipe decorations and keep them in form. If you utilise whipped cream right away, you’ll be able to pipe precise forms and decorations with ease. The embellished sweets must also be kept refrigerated. For food safety reasons, whipped cream should only be kept at room temperature for 1-2 hours. It should be consumed within 24 to 48 hours at the most.

Over mixing whipped cream can quickly spoil it. Stopping to check for firmness during the whipping stages is essential when creating homemade whipped cream to avoid over mixing. It should just take a few minutes to prepare whipped cream. To know when to stop whisking, keep a close eye on the thickened cream as it changes. When whisking thickened cream, it will first become bubbly; after about 1-2 minutes, the cream will thicken and noticeable ripples will appear in the frosting. You’ll need to stop whisking after the ripples grow bigger and more noticeable. Even mixing for a few more seconds at this point could damage the whipped cream.


August 13, 2021

5 Things You Should Know About Cocoa Powder.

by M_R_Radmin
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Cocoa powder has health and nutritional benefits. It is considered that the Maya civilisation of Central America was the first to consume it.

In the 16th century, Spanish invaders brought it to Europe and it immediately became popular as a health-promoting drug.

Cocoa powder is formed by crushing cocoa beans and eliminating the fat or cocoa butter.

Cocoa is now well-known for its use in baking. Latest study, on the other hand, has found that it does contain vital components that can help your health.

The following are health and nutritional advantages of cocoa powder.

1) Polyphenols are an excellent source of health benefits.

Polyphenols are antioxidants that occur naturally in foods like fruits, vegetables, tea, chocolate, and wine. Reduced inflammation, increased blood flow, lower blood pressure, and improved cholesterol and blood sugar levels have all been associated to polyphenols.

Cocoa is one of the best sources of polyphenols. It’s rich in flavanols, which are powerful antioxidants and anti-inflammatory agents.

Processing and cooking cocoa, on the other hand, can lead to lose its healthful characteristics. While cocoa is an excellent source of polyphenols, it is sometimes treated with alkaline to lessen bitterness, which causes in a 60 percent reduction in flavanol concentration.

While cocoa is a good source of polyphenols, not all cocoa-based products offer the same benefits.

2)Improved Nitric Oxide Levels May Help Lower Blood Pressure

Cocoa, in both powdered and dark chocolate form, has been shown to help decrease blood pressure.

The flavanols in cocoa are thought to improve nitric oxide levels in the blood, which can enhance the function of your blood vessels and lower blood pressure.

This effect was first observed in the cocoa-drinking island people of Central America, who had lower blood pressure than their non-cocoa-drinking mainland relatives.

One study looked at 35 studies in which patients were given 0.05–3.7 ounces (1.4–105 grammes) of cocoa goods, or 30–1,218 mg of flavanols. It was discovered that cocoa reduced blood pressure by 2 mmHg, which was tiny yet substantial.

Furthermore, the effect was stronger in persons who already had high blood pressure than in people who did not, and in older adults versus younger ones.

It’s crucial to remember, though, that processing reduces the number of flavanols, so the effects are unlikely to be noticeable in the average chocolate bar.

3)May Reduce Your Chances of Having a Heart Attack or Stroke

Cocoa appears to have various qualities that may lessen your risk of heart attack and stroke in addition to decreasing blood pressure.

Nitric oxide, which relaxes and dilates your arteries and blood vessels and promotes blood flow, is increased by flavanol-rich cocoa.

Furthermore, cocoa has been shown to lower “bad” LDL cholesterol, thin the blood in aidentical way to aspirin, develop blood sugar levels, and decrease inflammation.

Heart attack, heart failure, and stroke have all been attached to these qualities.

4)Polyphenols help your brain’s blood flow and function.

Polyphenols, such as those present in cocoa, have been shown in several studies to improve brain function and blood flow, potentially lowering your risk of neurodegenerative disorders.

Flavanols can run the blood-brain barrier and play a vital role in the metabolic pathways that create neurons and some other brain-related chemicals.

Flavanols also affect the creation of nitric oxide, which relaxes the muscles in your blood vessels, boosting blood flow and blood supply to your brain.

These studies suggest that cocoa has a beneficial influence on brain health and may have beneficial effects on neurodegenerative illnesses such as Alzheimer’s and Parkinson’s. More research, however, is required.

5)Various Methods May Help to Improve Mood and Depression Symptoms

Cocoa’s influence on the brain also increases mood and symptoms of depression, in addition to its positive effects on age-related mental degeneration.

The flavanols in cocoa, the conversion of tryptophan to the natural mood stabiliser serotonin, the caffeine content, or just the sensory pleasure of eating chocolate could all play a role in its health benefits..

Chocolate consumption and stress levels in pregnant women were linked in one study, with more frequent consumption of chocolate being linked to less stress and improved mood in newborns.

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August 9, 2021

Baking Ingredients ! Marswellfoods

by M_R_Radmin
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Baking Ingredients

Baking is something that most of us enjoy doing, whether it’s watching someone else do it or getting our hands dirty in the kitchen. To get started, we’ll need some basic items on hand, even for the simplest of recipes, so here’s a list to get you started.

A well-stocked commercial kitchen is essential for high-quality, professional baking. To make everything from muffins and cupcakes to multi-tiered cakes and delectable cookies, bakers require vast quantities of a few key components. If you own or are planning to open a bakery and want to know what ingredients to keep on hand at all times.

Baking is the process of cooking with dry heat, usually in an oven. It is the oldest way of cooking. Baking Ingredients includes such as bread, rolls, cookies, pies, pastries, and muffins, are typically made up of flour or meal extracted from grains. Bread, which was already a regular staple in prehistoric times, is a good and rich source of nutrition for humans.

Here is the list of Baking Ingredients you need during different stages of baking process.

  • All Purpose Flour & Other Flours

Flour, often known as all-purpose flour and maida in India, is at the heart of most baking recipes. In kirana stores and supermarkets, it’s sold in branded packets and by the kilo. Maida is prepared by skimming the bran and husk from wheat flour, removing the fibre content and leaving a fine, smooth flour behind. Because maida is such a crucial element in any recipe, it must be of high quality. Maida/all-purpose flour is sometimes confused with self-rising flour. While maida is simply flour, self-rising flour is combined with raising agents such as baking powder and a pinch of salt.

  • Butter

Butter is what brings it all together, adding richness and texture to our soft, buttery, flaky bakes, be they cakes or pastries like shortcrust pastries. The best butter to use is store-bought butter, such as Amul butter or President butter. Although unsalted butter is preferred for baking, using salted butter isn’t a bad idea. When added to the dish, the salt in the butter brings out the flavours brilliantly.

  • Oil

Many times, oil is used for butter in recipes to replace the fat content. Oil is utilized in cakes and sponges that are light due to the eggs in them and don’t want to be dragged down by the butter’s heaviness.

  • Castor Sugar

When paired with butter or eggs, superfine processed sugar, which has finer granules, works nicely. When compared to conventional sugar crystals, which don’t melt quickly and spoil the recipe’s composition, the superfine texture helps you get the right texture required for the recipe.

  • Brown Sugar

Brown sugar is made out of less refined sugar crystals that still have a covering of dark molasses on them. It’s best utilized in tea cakes and cookies, which have an earthy, rustic flavour and texture thanks to the brown sugar.

  • Icing Sugar

Icing sugar is a combination of powdered sugar and cornflour. Confectioners’ sugar is another name for it. Sugar and icing sugar are frequently confused and cannot usually be used interchangeably. Icing sugar is commonly used in cookies to add to the texture of a crispy-crunchy cookie. It is also used in butter creams to assist give the icing a good body.

  • Cocoa Powder

Cocoa powder is a by-product of extracting all of the important ingredients of a cacao bean. It is the pod’s final extract. Although cocoa powder has a bitter taste, it adds flavour and colour to the baked goods. The only difference between light and dark cocoa powder is the hue of the cocoa. Use it according to the recipe you’re making and the end effect you want. Good brands to use are Hershey’s and Cadbury’s.

  • Leavening Agents (Baking Powder and Baking Soda)

Baking soda and baking powder are both leavening agents, but although baking soda is merely baking soda, baking powder also contains baking soda and cream of tartar. They each have a distinct purpose and are utilised in different ways in different recipes.

  • Salt

Salt is used in baking recipes to bring out the flavours of the other ingredients. In cake batters or cookie doughs, salt helps to balance the sweetness. In sweet baked goods, only a pinch will suffice. Salt is used in breads and savoury bakes not just for flavour, but also to help control the rate at which yeast multiplies when coupled with flour in a recipe.

  • Flavouring Agents

In baking, a variety of flavouring agents are employed, including Vanilla Essence, which is the most popular, and Extract, which is often a pure extract from the fresh item. Fresh lemon zest or orange zest are two other flavouring options. Cinnamon, star anise, and nutmeg, to name a few, add a wonderful aroma to the dish.

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July 31, 2021

10 Best Eggless Cakes you dont want to miss out

by M_R_Radmin
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Eggless Cakes.. Everything can be made right with a piece of eggless cakes. Don’t you think so? There’s nothing like biting into a light, moist cake with a soft crumb to satisfy your sweet need.

And if you enjoy baking, you’ll understand how satisfying it is to create delectable sweets that make everyone hunger. Picking your favourite ingredients, matching various flavours, melting and beating butter, mixing a perfect batter, and, of course, watching it rise and turn golden are all part of the baking process.

The favourite part for many of us will always be dressing it up and putting it all together – ah, the lovely frosting. What could possibly compare to the pleasures of baking? Eggs are used in most desserts to give them their fluffy, cloud-like texture. The good news is that the same spongy texture may be achieved without the use of eggs.

Depending on the recipe, eggs can be replaced with mashed bananas, applesauce, vinegar with baking soda, yoghurt, or silken tofu. Eggless cakes can be difficult to make, but they don’t have to be difficult. Eggless desserts, such as banana cake, truffle cake, or even a decadent, eggless chocolate cake, are just as delicious as egg-based cakes.

Do’s and Don’ts in Baking: Here are some baking tips to get you started, and once you’ve got the hang of it, the possibilities are unlimited.

  • To keep the cake’s texture, spend extra time beating the fat (butter or oil) and sugar mixture to make it more airy. Beat it until it’s light and fluffy, but don’t overbeat it. If you overbeat the batter, the cake will bake with a sinking centre.
  • The airy batter you generated by beating the oil and sugar will be deflated if you add the dry ingredients all at once. Separately combine all of the dry ingredients, then gradually add them to the wet components.
  • To keep the light texture you generated, gently fold in the dry ingredients.
  • When making an eggless sponge cake, remove it from the mould as soon as it comes out of the oven. If you leave it to cool for too long, it will become dense and flat. If you’re going to use vinegar or lime juice, do so last. Don’t use too many raising agents; they’ll make your cake droop and dip. Use it sparingly.

It’s baking at its peak! These baked sweets taste just as fantastic without eggs as they do with eggs. Here are our 10 Best Eggless Cake Recipes that are deliciously sticky and moist. We assure you won’t be disappointed.

Eggless Atta Cake

This thick cake is healthier than conventional cake and won’t make you feel guilty about the calories. This atta cake is distinguished by the aroma of cinnamon and the crunch of almonds. It’s an eggless cake that’s light, fluffy, tasty, and soft. Just the thing for a little dessert after dinner or a tea-time snack in the evening.

Eggless Marble Cake

Those vanilla and chocolate streaks are to die for! Make way for this eggless version of a popular teatime delicacy. The classic marble cake, made without eggs and using milk and vinegar. Its moist, fluffy, delectable, and soft texture, along with a chocolate and vanilla flavour combination, will make you forget about your diet.

Eggless Almond and Cashew Cake

A moist, spongy cake filled with cashews and almonds. This eggless cake is delicious served with a cup of tea and sprinkled with grated coconut. You can serve it simply or with a variety of toppings.

Eggless Pineapple Pastry

There is no substitute for a traditional pineapple pastry! This rich and smooth pineapple pastry is made with sponge cake layered with cream and chopped pineapple and topped with whipped cream. All of this without the use of an egg! With this party pastry, you can’t go wrong. This exquisite cake, layered with pineapple and cream, will have you hooked.

Eggless Date Cake

When served warm with a scoop of vanilla ice cream, this nutty dessert with dates and almonds is delicious. Dates are considered to be nutrient-dense, with significant protein and vitamin content as well as iron content. A cake created quickly and easily with dates and without the use of eggs is a solid bet for a tasty treat without sacrificing health. Don’t feel guilty about indulging in this delectable eggless cake!

Le Turinois (Chocolate Chestnut Cake)

A recipe that is both easy and delicious! This French delicacy is created with bitter chocolate, chestnuts, toasted fennel seeds, vanilla, and rum and is not your typical food. A no-bake cake recipe that can be created in an hour and kept refrigerated overnight. The flavour of chestnuts is wonderfully balanced by the sweetness of melting chocolate.

Eggless Vanilla Cake in Pressure Cooker

What if you don’t have an oven? It’s no problem! This cake can be made in a pressure cooker as easily as it can be baked in an oven. This eggless vanilla cake has a sweet buttery flavour and light moist texture that makes it perfect to celebrate any occasion! It’s easy, fuss-free, and ready in under an hour! For a decadent treat, top it with buttercream icing.

Eggless Chocolate Cake

This sticky sweet will satisfy your chocolate cravings better than anything else. You’ll adore the gooey texture of this rich and dense cake. This recipe for a moist and squidgy chocolate cake made without eggs is ideal for your child’s birthday or any other special occasion. Nothing beats the satisfaction of a handmade chocolate cake.

Eggless Banana Cake

Bananas that are sweet and ripe, and walnuts that are nutty. Using up overripe bananas is simple with this recipe. Eggless banana cake is a simple eggless cake recipe that you can make for a party or to enjoy with your family over the weekend.

Eggless Truffle Cake

You’re in for a real treat with layers of dark chocolate ganache and delicate sponge. A truffle cake never goes out of style, and this one is eggless yet oh-so-delicious!

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July 28, 2021

Find out Interesting Facts About Emulsifier

by M_R_Radmin
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What is Emulsifier (Emulsifying Agents)

Emulsifiers are ingredients that can be found in the naturally, which own the ability to improve food system stability. It is a resourceful technical ingredient that helps food products to achieve the desired specifications, and thus reducing consumers’ misconception about chemical ingredients used in food.

Foaming is one of emulsifier’s best properties whereby when a solution is mixed with the emulsifier added, the foam produced through the agitation is being coated by the emulsifier, making the bubbles long lasting and the product more stable. Emulsifier promotes the process that requires more aeration to foam easily, stabilizing the foam, providing a batter with smooth texture and a greater volume.

Rise in volume of the product is essential for aerated food. For example, cake gels are one of the recently new type of ingredient found in cake production, which plays a major role in increasing the volume through easy-foaming, incorporated air bubbles become stable the in the batter, yielding cakes with a soft, white and light texture with great height. Ingredient is usually added to make sponge cakes either vanilla or chocolate to achieve easy-to-foam batter with a good volume and great texture.

Oil and water are two unmixable liquid to put together, you’ll see a clear separation between the two. When mixture is being shaken vigorously, a diffusion of droplets of oil and water can be seen but it will sooner or later no matter how. Emulsifiers have the capability to keep the oil and water together, so that the emulsified mixture for instance, sauces and mayonnaise will continue to remain smooth and creamy without having water being barred out from the food system. This increases the water-holding ability of cakes whereby it can retain moisture in food systems, improving the overall properties and texture of the cakes.

Baking emulsifiers have become a very important class of ingredients in the making of cakes and other sweet foods as cake baking has become a more defined industrial activity.

A food emulsifier, also known as an emulgent, is a surface-active chemical that forms a barrier between two immiscible liquids like oil and water, allowing them to be mixed into stable emulsions. Emulsifiers also help to minimize stickiness, crystallization, and separation.

Emulsifiers produce one of two types of emulsions: oil droplets distributed in water or water droplets dispersed in oil. There is a continuous and distributed phase within the emulsion. The continuous phase in an oil-in-water emulsion is the water, and the dispersed phase is the oil; in a water-in-oil emulsion, the oil is the continuous phase.

Properties of Emulsifying Agents

Water-soluble hydrophilic parts and water-insoluble, oil-soluble lipophilic parts make up an emulsifier. When an emulsifier is added to a mixture of water and oil, it forms a layer on the interface that anchors the hydrophilic part of the emulsifier to the water and the lipophilic part to the oil.

The hydrophilic and lipophilic parts of the contact surface of water and air, as well as oil and air, are absorbed and organized around the interface. The emulsifier lowers the interfacial tension, which weakens the force that separates oil and water, allowing oil and water to mix more easily.

There are multiple significant properties of emulsifiers which are applicable in many foods.

  • Emulsifier act as Surface Active Agent

Surface tension, a force that reduces the surface area of a water droplet in the air, works on the water’s surface, resulting in spherical water droplets.

When water and oil are present in a container, they do not mix and separate into two layers even after stirring. The interface is the point where two immiscible substances come into contact.

Interfacial Tension is a type of surface tension that acts on the interface to separate the two substances.

Emulsifier Agents can help to lower interfacial tension and bring two immiscible liquids together. The force needed to separate the two substances grows stronger as interfacial tension rises.

Surfacant reduces interfacial tension and alters an interface’s characteristics.

  • HLB

Emulsifiers differ in their hydrophilicity and lipophilicity, and the balance between them is known as the HLB Value. The HLB value ranges between 0 and 20.

The HLB of an emulsifier with higher lipophilicity is lower, whereas the HLB of an emulsifier with higher hydrophilicity is higher, and the HLB determines how the emulsifier behaves and operates in water.

Emulsifiers aren’t usually utilized with chemicals that have hydrophilic and lipophilic portions. When the hydrophilicity of a chemical is too high, it disperses in water, whereas compounds with a high lipophilicity disperse in oil. The emulsifier’s effects are sufficient when Hydrophilicity and Lipophilicity are well-balanced.

  • Micelle

Because an emulsifier has hydrophilic and lipophilic qualities, its solution does not form a simple aqueous solution, but rather a colloidal solution with properties that vary dramatically depending on its concentration.

  • Solubilization

A semi-transparent solution is created when a little amount of insoluble material is mixed into an emulsifier micelle. Solubilization is the term for this phenomenon.

Solid Monoglyceride has a high crystallization capability, which has an impact on its performance. It also produces a liquid crystal with properties that are halfway between solid crystal and liquid.

Uses of Emulsifier

  1. Improving oil distribution in water dispersions and stabilizing the emulsion that results.
  2. Optimizing air distribution and foam stabilization.
  3. Imparting a consistent and fine crumb structure by optimizing internal features.
  4. Improving the cake’s softness and extending its shelf life.
  5. Improving the creation of low-fat products.
  6. Increasing the usage of liquid oils with reduced trans fatty acid content.

Types of Emulsion

There are four types of Emulsions

  • Oil in Water Emulsion
  • Water in Oil Emulsion
  • Water in Oil in Water Emulsion
  • Oil in Water in Oil Emulsion

Let us now try to understand each one of this in a detailed manner.

  • Oil in Water Emulsion

Oil droplets are suspended in an aqueous continuous phase in an Oil-in-Water (O/W) Emulsion. These are the most adaptable emulsions; they come in a variety of forms (mayonnaises, cream liqueurs, creamers, whippable toppings, ice cream mixes), and their qualities may be adjusted by changing the surfactants used as well as the components present in the aqueous phase.

  • Water in Oil Emulsion

W/O (Water-in-Oil) Butter, margarines, and fat-based spreads are all examples of emulsions. These rely on the properties of the fat or oil and the surfactant utilized for stability rather than the qualities of the aqueous phase, therefore there are fewer parameters that can be changed to regulate their stability.

  • Water in Oil in Water Emulsion

The water-in-oil-in-water (w/o/w) emulsion is the third form of emulsion. Because the water droplets included in the oil droplets, as well as the oil droplets contained in the continuous aqueous phase, must be stable, these are the most complex emulsions to manufacture and control.

  • Oil in Water in Oil Emulsion

The fourth form of emulsion is an oil-in-water-in-oil emulsion, which is a double emulsion system with an oil-in-water (o/w) emulsion as the dispersed phase and an oil or polymeric fat as the continuous phase. The o/w/o emulsions have received relatively little research due to their restricted use in food products.

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July 24, 2021

10 Must Have Cake Decorating Tools

by M_R_Radmin
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Cake Decorating Tools

A complete list of the most important cake decorating tools  you’ll need to get started with cake decorating at home.

Cake decorating is an art that not only distinguishes your work, but also speaks volumes about your never-ending attempts to create beauty via flavour.

All types of cooking appear to be gaining popularity at the moment, but baking cakes and pastries is breaking all records for home cooks. A short trip through Instagram reveals a plethora of photographs of cakes of all kinds being baked by folks who may or may not have ever set foot in a kitchen.

The manner you adorn the cake communicates your love for the people you will serve, much as an art reveals your talent. You are a novice, and you must develop all of your skills while keeping in mind the qualifications in order to appreciate your work.

Cake decorating tools has become a craze among all those who are devoted to the holiday party season, whether they are professionals or novices. A beautiful cake, whether it’s for a birthday, wedding, Christmas, or any other occasion, always sets the tone.

The pressure to create the best cake decorating for birthdays, anniversaries, and other special occasions is reasonable, especially if you’re new to the game. We’ve compiled a list of the 10 greatest cake decorating equipment for beginners to help you get through this stressful task. This blog will show you how to choose the best cake decorating tools:

  1. Cake Leveler

A cake leveler is a tool that levels off the dome of a cake, leaving you with a nice, flat surface to start stacking and decorating.

Leaveners in cakes, such as baking powder and baking soda, help them to rise when baking. This method not only gives cakes that wonderful light and airy texture, but it also results in a small dome forming on the top of your cake. Because of the dome, it’s difficult to build and decorate multi-layer cakes, and they’re prone to breaking. The cake leveler comes very handy here.

Cake Leveler

Purpose of a Cake Leveler

It’s critical to level your cake if you want it to look neat and professional. Although unleveled cakes taste delicious, they are uneven and sloppy, giving the cake a topsy-turvy appearance. Multiple layers of stacked, domed cakes, on the other hand, can exert too much pressure on the core of the cake, causing it to crack and break down the center.

Because domed cakes are asymmetrical, you’ll have to patch together the cake stacks with inconsistent quantities of icing, resulting in an unbalanced cake that teeters in different directions. Cake levelers are essential for consistently achieving a beautiful and well-structured finish.

  1. Cake Turntable

Turntables for cake decoration are becoming increasingly popular. They make it possible to adorn a cake without having to climb all over your kitchen counter. These turntables are made to make your life as simple as possible.

When it comes to frosting and serving your cake, a cake turntable is the perfect tool. Additionally, it aids in maintaining the precise position of the cake when piping borders or decorating the bases.

Cake Turntable

  1. Cake Airbrush

The cake airbrush is another key cake-making tool. When the airbrushed colour is applied on the icing, it helps to produce the most amazing details. When it comes to decorating the nicest cake, you must choose the most important airbrush from the corner.

Whether you’re a home baker or a professional, the appropriate airbrush can help you improve your cake decorating talents.

Cake Airbrush

  1. Cake Spatula

When it comes to creating a multi-purpose cake, the cake spatula is your go-to tool. When it comes to icing, frosting, or layer separation, the spatula is indispensable. It is a must-have tool for beginners as well as professionals.

The main purpose of the Spatula Knife is to aid in the spreading of frosting on the cake. The bend is added to the knife for easier operation and to prevent the baker from becoming uncomfortable when decorating the cake with the Spatula knife. Not only that, but it’s ideal for lifting cakes, pastries, cupcakes, and other delicate items without breaking them.

Cake Spatula

  1. Piping Nozzles

Isn’t it more amazing to see flowers and decorations on a cake? Pipe nozzles or piping tips are used to achieve the goal. They’re utilized for ice cake design and decoration, as well as making flowers and other important cake designs.

There are special set of Russian nozzles with different set size and shapes, which are large size heavy duty nozzles which work well with Whipped cream, butter cream and other dense frostings

Piping Nozzles

  1. Cake Scraper

When constructing a royal cake, the most important tool is a quality cake scraper. Scraper is a must-have tool for scraping the sides of your cake and enhancing the ends of your icing tip.

cake scraper

  1. Cake Comb

A cake comb is a tool for decorating cakes. A cake comb’s teeth are used to create designs in the frosting of a cake or other dessert with frosting.

It’s most commonly used to create parallel lines around the edges of a layer cake, but the possibilities are only limited by your imagination. Cake combs are typically constructed of stainless steel however they can also be made of plastic.

cake comb

  1. Piping Bags

A piping bag is a cone- or triangular-shaped bag made of fabric, paper, plastic, or the intestinal lining of a lamb that is squeezed by hand to pipe semi-solid foods through a tight opening at one end, frequently fitted with a pointed nozzle, for a variety of applications.

piping bags

  1. Cake Smoother

This unique tool will assist you in getting perfectly straight sides and a flawless finish on your buttercream-iced cakes. When it comes to icing your cakes, it’s critical to use icing that has the right consistency and isn’t too stiff to spread.

cake smoother

  1. A Serrated Knife

Serrated knives, with their scalloped, toothlike edge, are great for cutting through foods that have a hard exterior and a softer interior, such as a crusty loaf of bread. The mechanism behind a serrated knife is similar to that of a saw: the blade’s teeth catch and then rip through the food as the knife runs easily through it.

serrated knife

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July 21, 2021

What is Frosting! Icing! Marswellfoods

by M_R_Radmin
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What is Frosting?

The thick, fluffy topping that we use to garnish our cakes and cupcakes is called frosting. It’s the material that keeps your cakes in structure and makes them look attractive in different styles.

Frosting is a sweet coating that goes on top of a variety of baked foods, particularly desserts. Frosting is a mixture of sugar and a liquid such as water or milk in its most basic form, but there are hundreds of variations.

Who invented Frosting?

In France, a cook created the frosted cake, as well as the first frosted multi-layered cake. Sugar and rosewater were used in the first documented frosting recipe, which was written around 1655. Around a century later, a new fashion emerged: frosted wedding cakes!

How frosting is made?

The frosting is commonly produced with a fat like as butter or cream, sugar, and flavorings agents such as vanilla, chocolate, or lemon.

What is Icing?

Icing is made comprised of powdered sugar and other liquid stage elements including syrup, water, milk, and others. The most common frosting is Royal Icing, which is made by powdered sugar and drying the mixture to create a firm sugar crust on a cookie. It is the most adaptable and is used as a decoration.

Icing is a sweet, thin liquid that hardens when it cools. Icing is typically used to garnish donuts and cinnamon rolls, but it is also used to decorate cakes.

Icing Ingredients

When preparing icing, the main component is sugar, which is combined with water, milk, or cream according to the formula. Vanilla or lemon juice can be used to flavor the icing, which is then drizzled over warm baked items.

Are Frosting and Icing Same?

You’ve probably seen the terms “frosting” and “icing” used frequently, which just adds to the confusion. There is, however, a distinction to be made between the two. Icing is a thick, fluffy frosting that is used to coat the outside (and sometimes the inside layers) of a cake. Icing is a thinner, glossier version of frosting that can be used as a glaze or for fine detail work.

Types of Icings

There are different types of Icing

1) Buttercream – Buttercream gets its name from the ingredient that makes it up: butter. The word “cream” here simply refers to the texture. It’s made with pure butter that’s been whipped with powdered sugar until it’s light and fluffy. The most basic type of frosting is buttercream due to its softness and most spreadable than most of the icings. Of course, flavorings such as Vanilla, Chocolate, or Lemon can be added.

2) Whipped Cream – If you are looking for lighter frostings then whipped cream is the best choice for you. Whipped Cream is produced by whisking heavy cream with powdered sugar until it holds its peaks, as the name suggests. Cakes like the Black Forest and Pineapple Cake are decorated with whipped cream.

3) Cream Cheese – This is a variant of the original Buttercream, with the key ingredients being Butter, Sugar, and Cream Cheese, as well as Lemon for extra taste. Red Velvet Cake, Carrot Cake, and Lemon Cake are the most popular cakes with cream cheese icing.

4) Royal Icing: Royal icing is a pure white and fluid paste that hardens into a hard outer shell when dried, and is traditionally used to cover and adorn rich fruit desserts. When dry, it looks smooth, firm, and matte after being made with egg whites, icing sugar, and lime juice.

5) Fondant: Fondant is a popular rich frosting that can be molded easily and is primarily used on celebration cakes. Water, gelatin, glycerin, water, sugar (icing or castor sugar), and shortening are the basic fondant ingredients. Some people substitute marshmallows for gelatin and glycerin. A fondant that can be stretched without tearing is the best texture.

Royal Icing is considered as the most popular Icing among all.

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