| Tips for Beginners |
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| Chemically Leavened Bakery Products : |
Cakes, Gateaux, Cookies
- Cool ovens generally turnout cakes which are flat on top and show excess shrinkage around the circumference, Cakes are often tender.
- Cakes at higher temp show peaking with cracks center, more holes tunnels and crumbling or could be tough and low in volume.
- Volume too Low : Insufficient leavening agents, batter allowed to be near high temperature, under mixing, excessively high oven temperature, improper balance of ingredients or improper ingredients type especially related to flour and fat.
- Defects of Texture : Gumminess, chewiness or doughiness are usually because of lower baking temperature , under baking, or improper cooling before packaging, Water and fat contents to be balanced for the recipe.
- Toughness : Extra strong flour, , over baking , inadequate water, over mixing , improper or inadequate fat,, improper size of pan for the amount of batter.
- Defects of Spotted Crust : under mixed batter and change in mixing sequence or excessive oven heat, spotted crust due to bubbles are due to unsuitable leavening agents.
- Bursting of the Crust : High baking temperature, over mixing , excess flour in the recipe, strong flour.
- Pale Crust : Under baking, Low baking temperature, imbalance in heating and distribution of heat.
- Dark Crust : Very high baking temperature, excessive sugar.
- Coarse or Irregular Grain : Large holes and tunnels at the bottom of the cake due to excessive bottom heat, insufficient heat causing excessive opening of grains, wet streaks due to under baking, , un dissolved spots due to under mixing, under mixing and over mixing, close grain due to over mixing.
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| Unleavened Bakery Products : |
Pies, Strudels, Tortillas, Matzos, Unleavened cookies, etc.
1. Excessive Shrinkage of Crust : Not enough fat, Excessive water, over worked Dough, strong flour.
2. Crust not flaky : overtaxing of dough, Soft fat, dough mixed at high temperature.
3. Tough Crust : Excessive Water, Strong Flour, Over mixing of dough.
4. Soggy Crust : Either oven not hot enough or too hot, using hot fillings, insufficient baking, Excessive shortening.
5. Crust Shrinks : Flour is strong, Low Percentage of shortening, excessive water as permissible by the recipe, not resting dough sufficient before handling.
6. Raw Spots in Crust : No pre heating of ovens, non uniformity in dough mixing.
7. Protect from moisture. |
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| Vapor Leavened Bakery Products : |
Puff Pastries, Éclair Shells, Cream Puffs, Popovers, Crisp breads, Sugar wafers, Puff Biscuits, etc.
1. Pastry does not expand : Preheat the oven, Over dough sheeting and folding, Weak flour, Soft fat.
2. Pastry tough and doughy : Preheat the oven, Dough sheet too thick, insufficient sheeting and folding.
3. Pastry hard and unyielding : Preheat the oven, Flour is too strong, or over stiff dough.
4. Pastry Shrinks : Insufficient resting of the dough.
5. Pastry over greasy : Excessive total fat, Excessive fat during folding, Fat in Chunks during folding, soft fat.
6. Pastry rise excessive : Oven temperature too high, insufficient folding, flour very strong.
7. Pastry not puffing or layering : Roll in insufficient or absorbed, Excessive rolling and folding, Insufficient cooling or resting of during process, Layers very thin.
8. Waxy taste and texture of final product : Excessive roll in. |
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| Air Leavened Bakery Products : |
Angle Food Cake, Chiffon cake, Sponge cakes, Pound cake, Fruitcakes, Cheesecakes, and Cookies
1. Undersized sponge : Over or under beating of the batter, High sugar contents,, Oven baking temperature excessive, Early removal of the cake form pan after baking, Under baking, improper greasing of the pan.
2. Crust Dark in color: Oven too hot, Over baking, Excessive sugar.
3. Crust Light in color : Under baking, Cold oven, Over beaten or over mixed batter.
4. Tough, Thick, hard Crust : Over heated oven, Excessive sugar, non homogenous mixing.
5. Heavy Cakes : Over or under beaten batter, flour content high, Excessive sugar, Overheated ovens.
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