What's REALLY in supermarket cakes.. the science behind the label | Cake Chemistry

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  • Опубліковано 8 вер 2024

КОМЕНТАРІ • 10

  • @sugarmagiccakes8443
    @sugarmagiccakes8443 2 роки тому +1

    Thanks for sharing Claire, I always prefer a homemade cake and this is going to make me think twice when purchasing my favourite country slices!

    • @claireelizabethcreates
      @claireelizabethcreates  2 роки тому

      You’re welcome.. and there is nothing wrong with having what you enjoy 😊 thank you for watching 💕

  • @alanna4858
    @alanna4858 2 роки тому +1

    Brilliant

  • @RedStoneWhite
    @RedStoneWhite 2 роки тому +1

    I really enjoyed this video 👍

  • @RedStoneWhite
    @RedStoneWhite 2 роки тому +1

    This might be a silly question but could you attempt to rehydrate one of those ancient blocks?

  • @andrewmiller1493
    @andrewmiller1493 2 роки тому +1

    wow. those cakes looked edible. My grandad once ate one of the mini Battenberg cakes that was a few months out of date and said it tasted fine.
    I would love to know how dried milk powder was invented. I mean, you are turning a liquid into a solid, back into a liquid, which is similar to the original liquid. Someone thought of this and made it work? It's incredible?

    • @claireelizabethcreates
      @claireelizabethcreates  2 роки тому

      I know ! They do last quite a while but eventually go stale. Powdered milk was created mostly for storage reasons.. it takes up a lot less space when it is powdered first, is easier to transport, and has a long shelf life. Ideal really for food manufacturers 🤓

  • @-serenedaysinamerica5178
    @-serenedaysinamerica5178 2 роки тому +1

    🌹🌹🌹🌹