Bakery
Category to talk bakery.
- Remove Sponge Cake from Mould
Hi all, I would like to listen to your advice on how to remove the cake out of the mould. Some people remove the cake from the mould when i…
- Standard for some baking products
Hello everyone, Please who knows the moisture content and pH standard for Baking powder and Bread Improver. Needed urgently, I have tried u…
- Extend shelf life of dough up to 12 months
Hey 👋 just wanted to know if anyone is based in Australia that’s experienced with extending shelf life of baked goods (adsbygoogle window.…
- Cake shelf life
hi every one. I have question about cake shelf life. we produce vanilla cake but after a while ( about 1 month) their color change to yello…
- Vanilla Muffin
hi everyone , i'm working on a dry Muffin mix recipe , that will be ready to use , i used these ingredients , the visual aspect of the muff…
- Pizza dough making
Is it possible to make pizza dough with high dietary fibre without effecting the quality and taste
- Sticking of Baking Plates during wafer operation
Dear Scientist... I need an urgent help. During production run of wafer sticks,the dough sticks on the baking plates.. This has led to low…
- Breads in the world
Hello everyone, I am interested in classic breads. In Turkey, we called classic bread as "somun ekmek" . It is made with white wheat flour,…
- Chocolate donuts
Hi there, first time using this platform, so I hope I am not doing so inappropriately! Anyway, I have a question regarding baking: I see a…
- What happen to sugar crystals during baking process?
When we made some baked product with sugar – what does happen to sugar during baking? When we we mix sugar with the other ingredients befor…
- Cake different taste
Hi, i have my own cake brand in india Cake Galaxy. I want make different taste of cakes. every one using commercial primix, so most of cake…
- Replacing binders in gluten-free baked goods
REPLACING BINDERS IN GLUTEN FREE BAKED GOODS Obviously, gluten free sourdough baked goods have the distinct disadvantage of lacking the bin…
- Baking & breaking: dynamic CT in food science
Dynamic micro CT in the TESCAN UniTOM XL is used to visualize high temperature applications at high temporal resolutions. We image baking o…
- Glaze on fruit bread melts due to moisture seeping
How can we keep glaze from melting in fruit bread? The bread contains a lot of moist fruit whose moisture migrates to the surface, causing…
- Flavours for bakers
Hello Team, I am currently doing a project on flavours for bakery The challenge is the flavours are heat labile The flavours are PG based,…
- Biscuit and bakery products
Hello, guys am currently working on a biscuit recipe which I have progressed very well on the recipe except that the biscuit is still tough…
- How to ensure my bread does not shrink or lose volume?
I started a small bakery making bread using deck oven, I have no proover yet. My bread often raise, but lose volume and result in very smal…
- Large bubbles appear on the surface of cake after baking
Dear everyone, Currently, i am developing the formula of red velvet cake (dried premix). After baking, i found that there are quite many bu…
- Gluten-free flour
Hello All! Really need your help. I am curious about Bob's red mill gluten free flour. Do you have insight what kind of ingredient i need t…
- Adulterations in Bread
Bread is formed by mixing, kneading and baking flour, water, yeast and salt as the main ingredients. The source of flour, which is one of t…