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Essential Rules to Make Baking Produce Better Results


If you are a bakery owner or a master baker, you know that baking is a science that requires a great deal of practice in order to achieve perfection. Apart from the regular bakery trays and other supplies, you need to have a great collection of recipes and follow them strictly. Unlike making a simple pasta or a roasted chicken dish, there are some rules that can not be broken when it comes to baking. 


Here are the three important rules to keep in mind to make your baked goods better:


Rule #1. Investing in high-quality baking tools and supplies

Thin or flimsy pans and bakery trays will not be able to give you the right amount of heat conduction and as a result, it can make it difficult for your pie, cake, pastries or cookies to bake properly. The same rule applies when it comes to mixing bowls and other tools. It is also vital to note that nonstick coatings do flake over time which can impart foreign matter into your treats -- a good alternative is to use a sheet of parchment paper or a well-greased pan. 


Rule #2. Using the right temperature of baking ingredients

This is a very basic yet fundamental rule that must be adhered to all the time. Most baked goodies call for room temperature butter, milk, and eggs. Expert bakers always say that if you are going to bake, you have to either be patient or plan ahead. You can also try to leave the butter and eggs on trays overnight and begin baking in the morning. This helps them both come to just the right temperature overnight.


Rule #3. Buttering and flouring liberally

Once a recipe specifically demands a greased or floured vessel, it is for good reason. That is to prevent the batter or dough to bake on and stick to the baking pan or tray. So, you have to thoroughly butter up the pan or the bakery trays in order to avoid this. The same applies to flouring, add more than enough, aim to coat fully and tap out any excess. 


To learn more about our baking products, give D&V Plastics a call now!

 

 


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