The Commercial Baker's Encyclopedia

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Yeast Kill

Yeast Kill

Yeast inactivation temperature. Yeast provides vital gas production for achieving volume in baked goods. Its peak is during proofing, and into ...
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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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Bread cooling

Bread Cooling

Bread has to cool before slicing and packaging.  Otherwise, the crumb will be warm and gummy. Not only does this cause a problem at the slicer, ...
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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 Mixing is an important process in breadmaking, which affects the product quality directly.  Most bread use hard wheat flour, which ...
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