DEVELOPMENT OF FORMULATION FOR AN INDUSTRIAL RED VELVET CAKE: AN ALTERNATIVE TO BUTTERMILK AND THE ADJUSTMENT OF PROCESS PARAMETERS BASED ON THE CREAMING METHOD

The industrial cake market in Brazil holds unique cultural traits and significant potential. Notably, the widely favored Red Velvet cake is primarily available in its artisanal form, and a key ingredient, buttermilk, is scarcely stocked in Brazilian supermarkets. The project aimed to formulate a Red Velvet cake for production in industrial scale, striving to remplace buttermilk and adjust process parameters based on the Creaming Method. The experimental section had four stages: 1. Pre-formulation; 2. Cake Development; 3. Physical and Chemical Analyses; 4. Sensory Analysis. Initially, we converted a low ratio cake recipe into a balanced formulation. Cakes were produced in the laboratory across different batches, following good production practices and simulating future preparation and storage conditions. The first batch involved evaluating appearance and tasting of the batter and filling. The subsequent two batches explored ingredient effects, proportions, and specific processing conditions. The final batch focused on preparing cakes for physical, chemical, and sensory analyses. The preparation technique remained consistent with the initially established one, with additional process conditions examined, such as the mixing paddle and time/speed. The raw batter displayed characteristics similar to the pre-baked traditional cake—smooth, velvety, considered dense and slightly curdled due to acid ingredients. The post-cooking batter exhibited features of a low ratio cake—good density, high softness, and optimal compaction, resulting in a moist, soft cake and not raw. The cream cheese frosting achieved the desired attributes—mild sweetness, slight acidity, noticeable cheese flavor, and an ideal creamy texture for filling and decoration. The results aligned with those identified in the pre-formulation study, meeting regulations and resembling findings from similar product studies. Impressively, 90% of taste testers awarded a score of 8 or higher for the overall characteristics. The formulation was successful, allowing for the creation of a product that was well-rated from both technological and sensory perspectives.