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crisp, tender and smooth with no flour showing. Volume is light in proportion to size. The texture should be tender, moist, silky, soft, elastic; not dry, doughy and heavy; porous, fine grain; no heavy streaks or large air bubbles. Color is characteristic of type of bread such as white or whole wheat. Flavor should be a pleasing, well-baked flavor; not sour, yeasty or off-flavored.
Cakes are divided into butter cakes and sponge cakes.
Butter cakes should have straight sides with a slightly rounded top and layers of uniform size. The crust needs to be smooth, fine grained, uniformly brown on top and bottom; not cracked, sticky, sugary, pale or burned. The texture needs to be moist with an even
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