Tips for better baking

In our endeavor to share our understanding to the science of good baking and confectionery and good bakery practices we have specially designed this page for you. Please do visit us and communicate and share your experiences in baking.

Owens :

For baking always preheat the owen at the required temperature. Baking in cold or overheated owens causes improper baking of the final product.

Place the baking tray or baking tins according to the type of your owen;
a. Electric owens / O.T.G. : Place the baking tray or baking tins towards the bottom.
b. Gas owens : Place the baking tray or baking tins towards the top. A cup of water should be
placed in the owen as there is excessive water loss in gas owens.
c. Microwave owens : Baking cycle required is about 1/5 the time taken in a gas/electric owen. Break up the complete baking cycle required in to 2 - 3 baking cycles for good results. Cover the top of the tray or tin incase of excessive cooking on the surface.
d. Combination owens : Baking cycle is about 2/3 time required in gas/electric owen at the same .
temperature as that of the gas/electric owen.

Flour ( Maida ) :
1. Strong Flour : Imparts high doughyness to the bakery products. Used for breads, puff pastries etc.
2. Medium Flour : Impart medium doughyness to the bakery product and is used for Cakes, heavy pies etc.
3. Weak Flour : Imparts poor doughyness due to excess presence of bran. Used for angel cakes, biscuits and light pies etc.

Unleavened Bakery Products:

Pies, Strudels, Tortillas, Matzos, Unleavened cookies, etc.

1. Excessive Shrinkage of Crust: Not enough fat, Excessive water, over worked Dough, strong dough.
2. Crust not flaky : overtaxing of dough, Soft fat, dough mixed at high temperature.
3. Tough Crust : Excessive Water, Strong Flour, Overmixing 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.

We have more for you, from unleavened bakery products to vapor leavened, air leavened, chemically leavened, yeast leavened products etc. and much much more coming up.

Do visit us more often for more tips on successful baking and some super recipes for you only.

Sonjuhi,
Tel :- 91 -22 - 6206232 / 6209811
E- Mail : order@sonjuhi.com