Whats the ingredient in cakes and biscuits that

turbo99, Jul 21, 1:18pm
Stops them from being crumbly, is it the butter, flour or something else?

lk2010, Jul 21, 1:21pm
Butter

turbo99, Jul 21, 2:55pm
Does oil work the same?

trading_gibsons, Jul 21, 3:01pm
Don't eggs help bind baking?

indy95, Jul 21, 3:31pm
Yes, eggs do help " bind " a mixture to a certain extent, but basically it is the right ratio of wet ingredients to dry that achieves a non-crumbling result. I'm sure someone else will be able to explain the science behind this far better than I can.

buzzy110, Jul 21, 4:04pm
I think it is probably a combination of factors, including some of the ingredients and the process by which you blend those ingredients.

turbo99, Jul 21, 4:52pm
Which makes it pretty hard to figure out your own recipe right

hestia, Jul 21, 4:59pm
The gluten in the flour.

turbo99, Jul 21, 7:11pm
What if you cant have gluten?

uli, Jul 21, 7:13pm
Then you need more eggs ...

turbo99, Nov 18, 12:13pm
Thanks hestia!