Bakery Blogs: Baking transformations, the insight of baking.

What happens when heating the product?

The most important part of baking is to provide sufficient amount of heat that products can rise, can fixate the structure and obtain colour.

We therefore recognise three different parts or steps during baking:

1.       Product development

2.       Product stabilization

3.       Product drying

The means to do this is heat transfer. Depending however on the type of ingredients we require to select the baking temperature, as the more colouring ingredients (e.g. proteins and sugars) are present the temperature should be lowered to prevent over colouration or burning of the product.

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