Dimitrios Argyriou’s Post

We’re currently working on a cake formulation project with one of our key customers. During one of our recent sessions, I found myself explaining something I’ve said many times before but it always feels worth repeating: Eggs and Sugar are a textbook example of ingredient synergy. For those of you following my work, you already know I’m a strong advocate for the idea that in baking and in formulation in general success rarely comes from a single ingredient, But from the way ingredients interact. Let’s focus on the Cake example: 1. In foam-based systems Sponge cake & Angel food: • Sugar increases viscosity and delays protein coagulation • This allows egg proteins to stretch and trap air more effectively • The result: → greater foam volume, slower collapse, improved thermal stability 2. In emulsified systems Pound cake & Butter cake: • Eggs supply lecithin and proteins to emulsify fat and water • Sugar supports the emulsion by stabilizing the continuous phase • The result: → uniform crumb structure, reduced fat separation, better texture 3. During baking: • Sugar delays starch gelatinization and protein denaturation • This extends the window for gas expansion and crumb development • The result: → soft, moist cakes with controlled oven rise On their own, eggs and sugar each have distinct functionalities. But together, they create a dynamic system that regulates aeration, setting, and structural integrity. If you found this helpful: ♻️ Repost + 🔔 Follow for practical, science-backed insights on dough systems, protein functionality, and bakery performance. GRAINAR