Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 14:Importance Of Balancing, Formula For Different Baked Products

Docking / Scoring &Glazing

Docking / Scoring
It is the process of making small holes or cuts on the dough to make guided passage for the air to escape during baking. This helps to control the shape of the final product. The dough can be docked either after molding or just before baking. Pizza base and Tart dough can be docked as small holes with a fork or a roller dock. Breads can be docked as cuts with a sharp serrated knife.

Glazing
A process of coating sweet baked goods with syrup or paste to enhance flavor, appearance and shelf life. Glazes can be simple sugar syrup, liquefied jelly and jam or, more substantially, melted chocolate.