Most of the ready-mix cakes were a pleasing in shape, volume, and general appearance as the home-made cakes, and mnay had very good texture and fine grain-structure, too. Wheat flour and soya flour. They may be used for various reasons: So simple and economical to make Whether the psychologists were right, or whether cakes made with fresh eggs simply taste better than cakes made with dried eggs, General Mills decided to play up the fact that Betty Crocker's cake mixes did not contain
Cost varied considerably among different brands of the same type of mix, and while in some cases it was greater than the comparable homemade product, in many cases, it was not more, or even less. While they fall short of the best products of the baker's art, ready mixes do have a number of advantages which may decide you to keep them on your pantry shelf. So easy to fix-you don't even mix! Counting wash-up and put-away time of utensils, the mixes have an even greater edge. You'll enjoy all five as much as those you've tried Use of a prepared mix eliminates many of the steps necesary with standard recipes, such as the sifting of flour and the measuring of ingredients. A can of blueberries and paper baking cups right in the package! The "Snack'n Cake" lesson. Even in today's culture of ultra-convenience, this holds true. The devil's food types added cocoa, and the spice cake, various spices and cocoa. There was suprisingly little disagreement, among the individual judges, as to the visible characteristics of the various products, but in flavor preference they often did not agree, which is hardly surprising. Continue beating as normal until you reach medium-stiff peaks. CU's consultants tasted and examined ready-mix cakes to find which brands were best," Consumer Reports, September p. New York] p. The pudding is a bit too coarse-grained to meet the standards of really fine cookery. Graham cracker crust and chiffon filling in the package. Excellent flavor, slightly lemon. The Getz patents were originally deemed invalid, but were upheld on appeal. Ten of the 20 mixes tested--all of the ginger cakes and several of the others--required the addition of water only. In CU's tests the time saved by making a cake from prepared mix rather than a recipe, was about 15 minutes. Cream whipped in a whipping siphon with nitrous oxide was invented in the s by both Charles Getz, working with G. For a few, an egg or two, or some flavoring, is required in addition. None of the others were consistently superior, though there were individual cake types of other brands which were at least equal of Betty Crocker. The Spiced Cake Mix of the same brand, considered fairly good, contained some soya flour. Requiring no more than thirty minutes for preparation, including cooking time, the packaged product comes in three flavors, vanilla, chocolate and caramel. General Mills considered the market research of the business psychologists Dr.
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