Baking Quality:
There are some key factors affecting the baking quality?
First we look at,
Baking Quality means,
- Apprearence
Some people look at the apperarence of the baked products. This could be the height, colour, shape, size etc.
- Taste
If the required taste is not there while the recipe remain unchanged, it could be a issue of baking quality
- Texture
Every baked products has its own characteristics texture. Bread, Crossoints, buns have their own texture
- Aroma
Cakes, breads, buns etc have their own characteristics aroma.
- Freshness
Softness, moisture content play a key role in freshness.
Baking quality is important for all the baked products. It could be a baking quality of wheat flour, rice flour, or any other material or mixed ingredients.
Key factors affecting the baking Quality:
- Recipe : Amount of Water/ Oil/Fat/yeast/Salt/improvers
- Baked products : Bread, cake, bun, biscuits
- Raw material : Quality of the raw material
- Precess: If the process is running on the corrects process parameters
- Euipment : We have to evaluate whether we use correct equipents and do the timely maintenance
- Machine operators and relevent staff
We need to evaluate whether we have trained staff or have given necessary training inorder to run the machine and the process.