The proofing step is often seen as an invariable operation which is inherently reliable by itself. This statement cannot be more inaccurate. The proofer operation relies on several factors to successfully provide the intended effect on the dough. Inside the proofer, the dough is expected to expand several times its initial size, develop flavors [...]
Why should you fine-tune your oven? Because that means you're fine tuning your product. Texture, moisture, volume, color and shelf life are all tied to how your product bakes in the oven. To fully optimize your product and process, there are parameters to monitor and control: Four Oven Baking Parameters Temperature: The most understood and [...]
When you measure relative humidity (RH), you're gauging the moisture in the air. The higher the RH%, the more moisture is out there. While you may be sick of humidity this time of year, it’s a very, very important part of baking. Done right, it works wonders on product consistently and quality. Why is it so important? [...]
The relative humidity impacts the quality and texture of baked goods. Relative Humidity Also Known As Dew Point, Moist Air, Hygrometer, Psychrometric Chart What is Relative Humidity? Relative humidity (RH) is a measure of how much water vapor is in the air, usually expressed as a percentage. It is the [...]
