Fruitcakes are a famous sweet dish served at celebrations or after meals. These are primarily composed of fruits, nuts, spices, and sugar. Due to the presence of liquor, fruitcakes last for a long time as compared to other caked available.
Fruitcake is an exceptional shelf-stable food. Since it was produced in 1878, one Ohio family has kept the same fruitcake unopened (apart from sporadic taste testing). A century-old best fruitcake found in relics left by explorer
Robert Falcon Scott's 1910 expedition to Antarctica is still "almost edible," according to the discoverers. Have you ever thought about how a perfect fruitcake is made?
Did you know?Ancient Egyptians were the first people to make fruitcakes.
How Does Denaturation Preserve Fruitcake?
Denaturation is the process that preserves fruitcakes—a protein's molecular structure changes throughout the denaturation process, which alters the protein's functionality. Alcohol, which helps fight off bacteria and prevent mould formation on fruitcakes, is one of the primary ingredients. Alcohol alters the protein in the cells of the fruitcake, preventing the cake from changing or expanding in any way. Alcohol preserves fruitcake because it prevents mould or deterioration from growing on it.According to King Arthur Baking, the dried or candied fruit in the fruitcake also contains little to no water. These dried fruits do not lose moisture like fresh fruit, so they cannot rot as fresh fruit. A carton of freshly picked grapes and a box of raisins placed next to one another and left outside are excellent illustrations of this. While the raisins are delicious, the grapes dry out and wilt.
About Ageing a Fruitcake
Making a fruitcake involves three steps:
Step-2: Maturing, and
Step-3: Storage techniques.
A fruitcake should be prepared well in advance as it needs to sit long because the ageing process for a real fruitcake takes one to three months.The finished fruitcake needs preservative treatment after baking. Either wrap the cooked, cooled fruitcake in cheesecloth soaked in brandy, bourbon, whiskey, rum, or another liqueur before wrapping it in plastic wrap and storing it or spray the cake with the liqueur of your choice and tightly wrap it.While ageing, fruitcakes should be firmly wrapped and kept in a cold, dry location. Suppose you wrapped your cake in cheesecloth that had been soaked. Make sure to soak it once a week and let it mature for six to three months. During the first two months, cakes wrapped in plastic should be dusted with more alcohol every few days.
Raw Materials Required for Fruitcakes
The current scenario suggests a fruit cake with a nourishing, face-beautifying, moisturising lotion and a sweet and sour taste. Wheat flour, egg, cream, cherries, raisins, kiwi berries, and pineapple are essential for fruitcake bread. Food colouring may have been used to colour the cherries and pineapple.
Fruit cake also requires the following ingredients:
1. Nuts & Dry-fruits: Walnuts, almonds, pecans, and pine nuts are among the nuts used. Broken pieces are included in the cake, although halves of walnuts or pecans can be used to garnish the exterior.
English fruitcake makers typically buy fruit and nuts from specialised producers or vendors.
2. Spices: Spices are other essential components that connect the fruitcake's Middle Eastern origins. Cinnamon, cloves, allspice, and nutmeg are the most common ingredients in fruitcakes.
3. Liquid Contents: These are well-kept secrets since the spice mixture significantly impacts the cake's flavour. Raisins, molasses, various syrups, fruit juices, and liquors of all kinds are considered liquids.
4. Essential Components: Cake pans are filled with batter, which is then slowed down. The cake is prepared with high-quality popular ingredients making fruit cake. Soda, brown sugar, and butter make the cake itself. Once more, several product colour courses.
5. Additives: Tours can be paired or grouped by different products. Total product acids and gels contain thickeners, sugar, and aroma. The selection and consumption of supplemental material should be appropriate. Formulating prescriptions for various types of fruits, fruits-vegetables, fruit-grains, fruits and vegetables. There are seven different varieties of products.
Fruitcake Manufacturing Process
The following steps take place in fruitcake manufacturing:
1. Arranging Ingredients
The ingredients of the liquid and dry fruit cake are blended in the bakery before being combined. The cake dough combines a generous portion of fruit and nuts in large bowls, coating their surfaces.
2. Preparation of Cake Tub
You can line your pans with parchment paper greased and dusted with flour to prepare them. Once the cake mixture is done, pour it into the prepared pans and tap them on the counter to remove air bubbles.
Fruit cakes are baked for a long time at relatively low temperatures to remove moisture without burning the fruit. This is because this cake form is heavier than light as it contains fruit and sugar.
4. Cake Decoration
Decorate the cake with pecan halves, whole almonds, candied cherries, or other fruit. To create uniform goods, pans and contents are weighed.
5. Quality Check
The pans are then put on conveyor belts that move them past a group of inspectors. The inspectors arrange the nuts and cherries to display beautifully while watching for unusual variances. The cake pans that passed inspection are loaded onto large trays and loaded onto an industrial baking rack 5 feet (1.5 meters) tall.
Cakes must be quickly wrapped and packaged when cooled to prevent moisture absorption. Fruitcakes are packaged once decorative processes are completed. They are typically packaged with an inner wrap of ornate cellophane placed on a lace doily. In addition, they have a cardboard piece the size of a fruitcake.
After all the processes, the fruitcakes are ready to be sealed in a box. This box is ready to be shipped to the deliverable address.
Quality Control of Fruitcakes
Commercial or high-speed bakeries depend on cutting-edge processing technology and premium ingredients to continuously provide their consumers with delicious and nourishing baked goods. Food safety and quality management systems must include quality control for ingredients and cake raw materials.
Industrial food processors and commercial bakeries frequently document and use these:
- Establishing requirements for each item based on its chemical composition, physical nature, and technological functionality.
- Conducting routine tests and examining samples.
- Evaluating outcomes about an anticipated property value.
- Deciding whether or not to accept a lot or batch of ingredients that the bakery has bought.
- Results sharing with suppliers.
- Putting corrective measures in place to bridge any gaps in material quality.
- Addressing any issues with a specific ingredient that might impact fruit cake making and how well-baked items turn out.
- Keeping a record of all nonconformance instances for monitoring and supplier evaluation.
Specifications serve as the foundation for quality control of baking ingredients. They should be appropriately established by the R&D division and agreed upon by the supplier and bakery. This is regarding their use and comparison to reasonable analytical processes. Analytical checks can be performed by the QA/QC department using techniques comparable to those used in the supplier's laboratory.
It all comes down to ingredients. Fruitcake is infamous for being dense, and it is unlike practically any other cake because it is loaded with already-preserved ingredients like dried and candied fruit and nuts. According to Ben Chapman, a food safety expert at North Carolina State University, all those dry ingredients don't give germs enough moisture to multiply. By doing so, the cake is prevented from growing microorganisms.
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