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:
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.