About the Bakery category
Category to talk bakery.
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 it is still…
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 using the…
Extend shelf life of dough up to 12 months
Hey :wave: just wanted to know if anyone is based in Australia that’s experienced with extending shelf life of baked goods
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 yellow!! can y…
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 muffin was good…
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 output and mor…
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, water…
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 lot of cho…
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 before baking, …
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 and brand…
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 binding that c…
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 of cooki…
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 the glaze …
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, could any…
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 and I don’…
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 small compact l…
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 bubbles on t…
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 to put so …
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 the basic co…