The Commercial Baker's Encyclopedia

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Thermal Profiling

Thermal Profiling

Performing a thermal profile, and knowing what is happening in the oven is critical to controlling the quality of the product. Excessive moisture ...
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Staling

Staling

Dry bread crumb; crumbly; stale. Staling is the decrease in the palatability of cookies, cakes and bread that does not include microbial contami...
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Mixer

Mixing

Dough mixing; dough development Mixing is an important process in breadmaking, which affects the product quality directly.  Most bread use hard ...
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gluten hydration

GLUTEN HYDRATION

Increasing water absorption, dough development. The ability of gluten proteins to adequately hydrate affects its ability to function. Gluten ...
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yeast

Yeast

Saccharomyces cerevisiae; Cream Yeast; Dry Yeast; Fresh Yeast; Compressed Yeast; Active Dry Yeast. Yeast promotes alcoholic fermentation, consists ...
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