8 05, 2019

Bread Evaluation

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 [...]

21 06, 2016

Bread Scoring

Bread Scoring What is Bread Scoring? Bread scoring of proofed dough pieces is the final step prior to baking. Scoring creates an incision on the skin/surface of the dough, and can have a direct impact on overall appearance of the bread loaf.1 In small scale production, this process is done manually with [...]

24 10, 2015

Baguette

Baguette What is a Baguette? A baguette is a long loaf of bread closely connected to France. It is essentially a lean, yeast-leavened bakery product made with four basic ingredients: Flour Water Yeast Salt Other ingredients can be used at low levels depending on the process and finished product characteristics. Baguettes are characterized [...]

4 04, 2013

Bread

Bread Bread is a combination of flour and water that has been baked. Over the years, its production has become increasingly more complex with a multitude of additions ranging from fruit to nuts, and many different kinds of flours. Bread is a staple food in many countries, with cultural significance. With common [...]

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