The Commercial Baker's Encyclopedia

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egg replacement

Egg Replacement

In baked goods, eggs are essential for imparting desirable volume, texture and color because of their unique foaming, solubility, emulsification ...
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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

Staling is the decrease in the palatability of cookies, cakes and bread that does not include microbial contamination, such as mold growth. Staling ...
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Mixing

Mixing

Dough mixing is an important process in breadmaking, which affects the product quality directly.  Most bread use hard wheat flour, which have d...
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yeast

Yeast

Definition Yeast promotes alcoholic fermentation, consists largely of cells of a fungus (as the saccharomyces, Saccharomyces cerevisiae), and is ...
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