Products outer markings

31 January 2024
Products outer markings | Bakery Academy

Products outer markings

One of the ways to look at a product is it’s appearance, by judging the top, side and bottom of a bakery product by using your senses of look, feel and smell several first assumptions can already be made:

  • Baked in a mold or not
  • Open or closed oven belt/ baking tray (if open, it’s sometimes easy recognisable what kind of opening there is (perforated holes, wiremesh (and size of the opening)
  • Colour and eveneness of the colour
  • Shape of the product
  • Texture (Hard, Soft, Spongy)
  • Flavours/ Aromas
  • Specifics such as:
      • Decorations
      • Holes (Docking holes)
      • Blisters
      • Curves/ Curls (of for example depositing)
      • Etc

We can already get some indications now on what kind of oven technique(s) have been used, formulation restraints (due to for example a wiremesh ovenbelt) and potentially an indication on what kind of process has been used to produce the bread, cake, biscuit, cookie or cracker before it entered an oven.


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