Layering

In lamination one the key elements is to control, whilst obtaining a good and strong dough. By extending the dough and thus reducing the thickness. Part of these lamination steps is that before the first folding, and then reducing of the dough is been done a proper fat (preferably butter due to the taste and…

Read More

Checking

Checked biscuits have small cracks or hairlines in them, sometimes hardly visible. Problem appears mostly in short period after packaging, when opening a package and/or touching the product the biscuits will break; in developing products it will occur during cooling stage as well. Mainly with hard sweet biscuits and enzyme modified crackers and possible with…

Read More

Collapsing of cakes

Collapsing is a very common issue in cakes, in particular in the more traditional formulations: without stabilisers, emulsifiers, etc. In those cases opening the oven too soon, would have the steam built up in the oven and the cake release too quick, which allowed the top of the cake cool down and thus fall in…

Read More

Spreading

The spread in cookies and biscuits can be caused by numerous ingredients and processing steps. Probably most baking people will know that the amount and type of fat used in the formulation of the cookies plays an important role: the softer (or more liquid/ easier melting) fat more spread can take place and in combination…

Read More

Getting the right colour in bakery products.

The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will give its attractive appearance. The colour is a result of several factors in the process of creating a product: It’s formulation regarding the number of: sugars proteins starch fat and type…

Read More

Ph in bakery products. What it says.

Many of the products we consume fresh have a short period of fitness for consumption. This can be due to the fact that we need to eat products warm or cold, it can also be due to chemical changes that might happen  over time or due to the fact that moulds or bacteria have started…

Read More