[Avodah] taking off chalah from cake dough

[reuven koss]

 Just as there are different types of dough so to  there are different
 levels of chiyuv regarding separating challah.   the difference is
dependant
 on how "thick" is the dough,  how much dough, and what does with the dough.
  generally speaking; a thick dough that has a shiur of chiyuv hafrashas
 challa is chayav hafrasha with a bracha. if it is not so thick, then there
  are times that one is mafrish after it is baked. and there are times one
is
 only mafrish l'chumra.
  if one makes sufganiot- one does not make a bracha on the hafrasha since
it
  is "cooked" and not baked.
 and there is no difference between a commercial baker  and a home baker.
  reuven

 >> From: Sterling Touch <sterlingtouch at yahoo.com>
>> Subject: [Avodah] taking off chalah from cake dough
>> To: avodah at lists.aishdas.org
>> Message-ID: <20061107215605.27150.qmail at web53603.mail.yahoo.com>
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>>
>>
>> Someone just told me that one is required to remove
>> chalah from cake dough as well as bread dough. Has
>> anybody else heard this? Is there a difference
>> between  a commercial baker and home baker?
>> Jeff