Ive been baking professionally for a while now, but i have some trouble with a fluid flex based cake recipe that we use.
The recipe is (scaled down):
2.46# cake flour
2.4 oz baking powder
1.2 oz salt
1.54# fluid flex
.8# heavy cream
The problem is that on some days the cake does not emulsify as strongly as on other days. So one day i will have a nice thick batter and others the batter will be fairly loose. The thick batter bakes into a very light cake, while the thin batter one is more dense. The difference in cake height after baking is something like 75 or 80% of the height of the thick batter version.
I believe the cause to be the temperature of the room, but i have no scientific proof...I looked online for sources of proper room temperature and i found one book that said it should not exceed 75 degrees but im not sure if that is necessarily true for a fluid flex based cake. Note: the temperature of the bakery i work in is often hotter than that.
What other causes are there for this? Ingredients are weighed on a digital scale, i use the same mixer so the aeration is the same for the same size mix.
Thank you for the help.