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Category: Processing

Sourdough

Sourdough

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The main purpose of this entry is to discuss sourdough and the interest in using it in breadmaking. What is a sourdough? Essentially, a sourdough is a wild culture of microorganisms, more or less cared for and maintained over time. Sourdough begins with a mixture of flour and water, incorporating microorganisms from the water, flour, environment, and surfaces where they are prepared. These sourdoughs may include some salt, and the flours may vary in extraction level or include other grains…

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Rice Processing

Rice Processing

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In this post, we’ll discuss rice processing, including its types and varieties, the influence of processing variables, and the different treatments rice can undergo to achieve special characteristics. Rice, alongside wheat and corn, is one of the most consumed cereals worldwide. However, unlike the latter two, rice is usually consumed with minimal processing, either as whole grain or with the bran and germ removed while retaining its original form, typically cooked in abundant water. Regarding the significance of rice cultivation…

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Cakes V: Checks to Perform

Cakes V: Checks to Perform

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Cakes are among the most complex products, yet they are often the least controlled during the process. Let’s explore the checks that can help us ensure a certain uniformity in our productions. During the cake preparation, there are several factors that must be controlled due to their influence on the final product quality. These parameters include the batter temperature, its density, and pH levels. Naturally, we assume there is some control over the correct dosing of ingredients, which forms the…

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Bakery and Baked Goods Course 9

Bakery and Baked Goods Course 9

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In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

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Cakes. Processing

Cakes. Processing

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After discussing general aspects of cake making and the role of each major ingredient, in this entry, we will delve into the preparation method and how the chosen variables influence each step of the process. This process is straightforward, involving mixing and beating the ingredients, followed by baking. However, there are different ways to perform these steps, especially the beating of the ingredients. Mixing and Beating During the beating process, the goal is to evenly disperse the ingredients and create…

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Can We Use the Microwave for Baking Bread?

Can We Use the Microwave for Baking Bread?

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The microwave is a common household appliance, widely used for reheating food. It allows for very rapid heating without the need for preheating. For this reason, many food manufacturers try to design products that can be consumed after a brief stint in the microwave. However, when it comes to flour-based products like bread, cakes, or pizzas, this is not straightforward. Why can’t we bake in the microwave? Before explaining how the microwave works, let’s recall what happens during the baking…

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Parbaked Breads and other Products

Parbaked Breads and other Products

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As we have previously discussed on the blog, it is possible to halt fermentation through freezing (frozen dough) to resume it later after thawing the pieces. However, this technique comes with numerous challenges. On one hand, certain conditions must be modified during processing to minimize cold damage to the yeast, and on the other hand, at the point of sale, the necessary times to finish the product are very long (thawing, fermentation, and baking), requiring different equipment. Frozen Products One…

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Baking II

Baking II

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We continue with some basic concepts in bread baking. If you want to see the first part of this entry, you can find it here. Crust Upon placing the dough in the oven, the outer part rapidly increases in temperature, being in contact with areas (floor or air) that are at a temperature close to 200°C. When this zone reaches 100°C, heat is invested in evaporating the water present, halting the temperature rise. At this point, as water evaporates, part…

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Baking I

Baking I

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In the baking of bread and other products, multiple phenomena occur, encompassing chemical, physical, and biological aspects, which it is good to be aware of and understand. Let’s analyse what happens in baking. This topic is complex, and I believe addressing it in a single entry would be unfeasible (at least if we maintain the average length of entries). Therefore, we will cover the basic knowledge in two entries. It may be necessary to address specific aspects in subsequent entries….

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Controlled (or retarded) Fermentation

Controlled (or retarded) Fermentation

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The term controlled fermentation is commonly used to describe processes in which fermentation is halted through the use of cold, without reaching freezing temperatures. I do not particularly like the term because all fermentations should be controlled. The terms delayed, retarded or sluggish fermentation are also used on occasion to describe something similar or a variation. However, the focus here is on the possibility of stopping fermentation to resume it later. This interruption can be achieved with positive cold (without…

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