During the product stabilisation phase the crust will start to dry, this allow the moisture to transfer from the inside/ crumb towards the crust. Therefore the main focus in this phase is remove as much water as possible from our product. At a certain point the speed of moisture transfer slows down, which then allows the crust to start drying out further, heating up the crust temperatures towards over 120°C. Around this temperature the chemical reactions, known as Maillard reactions (Proteins that interact with reducing sugars) take place, creating many flavours and colours. In many bakery products the heating of the crust continues towards 160-180°C and this is where the caramelisation process takes place.
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Product challenges
When we talk about flour in the bakery, we mainly refer to wheat flour, although rye flour is also well-known for specific products like gingerbread, ...
Cakes, like pound cake, madeira cake, swiss roll or cup cake are normally produced in factories with specificequipment for aerating the batter. Basica...
Over the years the craft of baking has developed from very process oriented towards convenience. By process simplification a desire for premixes, blen...
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