| March 4th — National Pound Cake Day |
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The pound cake gets its name from its original 1700s English formula: one pound each of flour, sugar, butter, and eggs. The generous proportions created a large, heavy cake designed to feed big gatherings. |
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A Classic Worth Its Weight |
March brings us National Pound Cake Day, a fitting time to celebrate one of baking’s most enduring classics. White, dense, and delightfully simple, pound cake has long been a bakery staple. Typically baked in a loaf or Bundt pan, its tight grain and elastic crumb make it the perfect companion to fruit, whipped cream, or a light glaze.
Pound cake may appear straightforward, but its quality depends heavily on proper mixing and ingredient handling. Because it is a shortened cake with a naturally dense structure, all ingredients should be at room temperature before blending. The creaming of butter and sugar at medium speed is critical to incorporate air and create the structure needed for lift. Eggs and liquids should be carefully folded in to preserve that aeration.
Overmixing, particularly after flour is added, can result in a fragile crust and an overly dense, tough crumb. The formula itself can even be used to evaluate shortening or margarine creaming performance by baking without chemical leaveners and measuring volume, grain, and texture. With its long baking time (often over an hour at 350°F) pound cake rewards precision and restraint, proving that even the simplest formulas demand technical care.
Learn more about pound cake formulation and variations in the BAKERpedia article.
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Navigating the Ultra-Processed Foods Conversation |
Watch this a timely and thought-provoking webinar discussing ultra-processed foods (UPFs) and the impact on health, policy, and the food industry. This presentation highlights the ongoing global discussion related to UPFs, capturing the latest advances in nutrition science, the evolving policy landscape, and the implications for the food industry. Speakers: Rick Mattes, MPH, PhD, RD and Steve Lindemann, PhD Webinar length: 60 minutes Cost: $0 Members / $99 Non-Members |
| Build your foundation in bread science with this introductory module focused on the three core ingredients that shape every loaf: wheat, gluten, and water. Explore how their properties and interactions influence dough development, structure, and performance in wheat-based breads. This course breaks down wheat composition, gluten functionality and varieties, and the critical role of water. Certificate: Upon passing final test
Course length: 20 minutes Cost: $150 for Members / $250 Non-Members |
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| Ask Our Dough Technologist |
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Q: If dough looks great in development but falls apart on the production line, where should I look first? |
The first place I would investigate when seeing a dough sheet fall apart on a production line would be at the start of the line, at the Extruder. Having the correct extruder for your dough type is important. For example, a dryer, non-yeasted dough will need a more aggressive extruder to compact the dough into a stable dough sheet with an even thickness and width. Wetter doughs can be damaged by an aggressive extruder and cause the structure you built during the mix to overextend itself and break.
If your dough sheet is stable out of the Extruder, I would then observe the infeeds and outfeeds of each reduction step to ensure that the dough isn’t being pulled into any rollers, causing holes or weak spots to form.
It’s also worth checking the extensibility of your dough. If it falls apart in your hands easily when pulled, then it won’t likely survive the outfeeds and drops from each reduction or lamination step. Depending on the product, you could modify the mixing process or formula to increase this extensibility; for example, longer mix times, higher hydration, or dough conditioners can make your dough sheet more stable on the line. If changing your mix process and formula aren’t an option, there are ways to accommodate it mechanically with outfeed conveyors, for example, to gently handle the dough and prevent gravity from pulling the dough apart.
Have a Dough Question? Submit it Here! |
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An Afternoon of Baking Innovation |
This Regional Meet-Up brings the learning up close and hands-on. Join us April 1 at the Reiser Customer Center for an afternoon of live equipment demos, a guided facility tour, and conversations with fellow baking professionals. You’ll see bakery technology in action, gain practical insights, and connect with peers from across the industry. Then, wrap up the afternoon with a relaxed networking reception, refreshments, and plenty of good conversation.
April 1 | Canton, MA Save Your Spot |
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Join Our Next In-Person Training Course |
Designed for bakers who want a deeper understanding of how ingredients perform at scale, the Commercial Bread Production Course breaks down the science behind common production challenges and how to troubleshoot them. Participants will learn to diagnose process issues, optimize formulations, and connect theory to real-world baking. The course features online learning paired with an in-person workshop.
June 9-12 | Fargo, ND Learn More & Register |
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American Society of Baking | 4231 W 96th Street, Indianapolis, IN 46268
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