What is the most recommended formula for getting started with the PentaCake? What is the difference between the various formulas?
Most of the formulas are destined for pound cakes and muffins/cupcakes, which are the leading industrial cake applications (along with layer cakes). The basic formula in order to get started is the first one in the list (Pound Cakes and Muffins, general formula), which is based on the PentaCake 6300. It is suitable for most of the types of the pound cakes and muffins, Madeira cakes and gingerbread. In case that the texture is too fluffy and a denser version is required, better to test the second formula (Spongy Cakes, with semi-dense texture), which is fat based. This cake is more rigid and less oily. For sponge texture, mainly for cakes which are filled after baking, we recommend to try the third formula (Sponge Cakes). The said formula has close-sponge internal texture with extended volume. The total fat content in the said formula is reduced and accordingly the said version is healthier and also more economical. For extended sponginess cakes, the forth formula (Sponge Cakes, extra s
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