Emulsions: Emulsions in the Bakeshop

In the first paragraph of this section, we mention emulsions of fat and air that are created in certain batters. In fact, emulsions created in such products as cake batters are even more complex than this. Think of the main ingredients used in the bakeshop: solids such as flour, sugar, and butter; liquids such as water, milk, and eggs. In addition, doughs and batters contain air cells, large or small, distributed throughout. A successful product must have all these ingredients combined into a uniform mixture.