During the product stabilisation phase the crust will start to dry, this allow the moisture to transfer from the inside/ crumb towards the crust. Therefore the main focus in this phase is remove as much water as possible from our product. At a certain point the speed of moisture transfer slows down, which then allows the crust to start drying out further, heating up the crust temperatures towards over 120°C. Around this temperature the chemical reactions, known as Maillard reactions (Proteins that interact with reducing sugars) take place, creating many flavours and colours. In many bakery products the heating of the crust continues towards 160-180°C and this is where the caramelisation process takes place.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Cakes, like pound cake, madeira cake, swiss roll or cup cake are normally produced in factories with specificequipment for aerating the batter. Basica...
This serie will cover a various topics aroudn setting up a bakery, and in particular an industrial size factory making bakery products.
Product challenges
Over the years the craft of baking has developed from very process oriented towards convenience. By process simplification a desire for premixes, blen...
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