Moisture in the air is measured by relative humidity. All that moisture floating around in your proofer has a purpose. Ideal amounts of it is what helps your product rise properly and prepare for the oven. However, measuring and controlling that moisture is what takes your baking to a whole other level. How [...]
Once we take our product out of the oven, it’s easy to mark off the process as done. But the next step is one of the most crucial: the cooling process. If you begin packaging your bread products before they reach the appropriate temperature some problems are: A warm and gummy crumb Bread that gums [...]
Calcium Silicate helps dough absorb water without lumps. Calcium Silicate What is Calcium Silicate? Calcium silicate is an inorganic substance that can exist in different forms: CaSiO3 or Ca2SiO4. It is described as a very fine, white or off-white powder with low bulk density and high physical water absorption. It [...]
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 [...]
Final Proof What is the Final Proof? The final proof is a continuation of yeast fermentation, which allows the molded dough piece to relax and expand. A dough piece that has gone through the sheeting and molding process is degassed and lacks volume. Final proofing produces an aerated dough with optimum shape [...]
