7 03, 2016

Precision Baking

Time and time again, I have been consulting with a bakery on their product issues, and this issue would surface. What is it? Would you take a stab at it? It’s the oven. Most of the time, ovens are set to time, temperature and color. Some bakeries measure the exit temperatures, but some don’t. "Why [...]

24 06, 2015

Baker’s Percent

Baker's Percent What is Baker's Percent? Baker’s percent is a mathematical method widely used in baking to calculate the amounts of macro, minor and micro ingredients. It's based on the total weight of flour a formula contains. Instead of dividing each ingredient’s weight by the total formula weight, bakers divide each ingredient [...]


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