If you care about the quality of your batter or dough, then it makes sense you would want to care about the quality of your wheat flour. But what exactly makes a flour quality? Well, it all comes down to what you're baking, and what the desired result is. But first things first, you have to [...]
Dough Processing What is Dough Processing? Dough processing encompasses all high-speed bread-making operations between mixing and proofing. The concept of dough processing is evolving fast, and is gaining importance as bakers are trying to meet new consumer demands, such as clean label baked goods or industry innovation opportunities. Operations that can be [...]
Bread Volume Measurement What is Bread Volume Measurement? Bread volume measurement can be carried out objectively using specialized instruments or using traditional rapeseed displacement method. Bread volume is probably the most important external characteristic of bread. It is a key aspect of consumers appeal as well as quality control program of bread [...]
Bread Evaluation What is Bread Evaluation? Bread evaluation is a systematic, subjective and semi-quantitative method for scoring bread products relative to a standard which is usually defined by the bakery’s R&D and QC departments. It is different from objective product evaluation, which is based on the measurement of variables and analysis of [...]
Eggs Spec Sheet Also known as a technical product data sheet What is a Eggs Spec Sheet? An eggs spec sheet for the production of bakery products is a document that expresses and defines the requirements that must be met by egg suppliers in order to comply with bakeries’ ingredient quality specifications [...]
Packaging Temperature What is Packaging Temperature? Packaging temperature is the optimum temperature of a baked product which has just been cooled and sliced and is ready for placement in a protective bag or container. This temperature point or range are designed to ensure proper moisture level to avoid condensation, thus ensuring safety [...]
You know the oven works due to heat and airflow. Well, the measure of that airflow is oven air velocity (m/sec or ft/min). The hope is that with even and correct air velocity, your product will bake to perfection. Airflow depends on the type of oven: Radiant oven (e.g., ribbon burners): airflow comes from the moving conveyor, the [...]
Dough Conditioner Ingredients What are Dough Conditioner Ingredients? Dough conditioners are natural or chemical-origin ingredients that are used in baking formulations. They can improve flour baking performance and produce high-quality baked goods with extended shelf-life while maintaining consistent production processes. The major groups of dough conditioner ingredients are: Enzymes Emulsifiers (dough strengtheners [...]
Dough dividing is a process that divides bulk dough into consistent smaller dough weights. Dough Dividing What is dough dividing? After mixing, dough dividing is the next step in a bread production plant. Dough dividing implies the transformation/portioning of bulk or large masses of dough into countable or single pieces [...]
