Problem Solving: A Guide
Flours
Fats
Improvers
Other Bakery Ingredients
Bread
Fermented Products
Laminated Products
Short Pastry
Cakes and Sponges
Biscuits
Other Bakery Products
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Find the answers to these questions and more in Baking: Problems
Solved:
What is the Falling Number of a flour and how is it measured? What
values should we specify for our flour miller?
What are the factors which cause the water absorption capacity of
flour to vary?
What are 'organic' flours, how do they differ from other flours and
what will be the differences to the baked product?
What is the optimum level of fat to use in the production of puff
pastry?
Why are emulsifiers used in bread improvers? And how do I decide
which one I should be using?
Does the addition of mold inhibitors have any significant effects
on baked product quality?
Can you explain the role energy in the Chorleywood Bread
Process?
We have been receiving complaints that our small fermented
products, such as rolls, teacakes, and baps are staling too
quickly. Can you advise on how we can improve the product
softness?
Sometimes we experience problems with the sheeting of our pastry,
in particular it cracks or fails to remain cohesive. Can you
suggest why this happens?
We are experiencing a 'musty', off-odor developing in our cakes,
even though we store them in a deep freeze. Can you advise?
How important is the temperature of cakes at the point of
wrapping?
From time to time we experience problems with Swiss rolls cracking
on rolling. Can you help identify the causes of this problem?
A batch of our biscuits containing oatmeal has developed a soapy
after-taste making them unpalatable. Why is this?
What is the phosphotase test and how is it used in the bakery?
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