Lesson 14:Importance Of Balancing, Formula For Different Baked Products
Finishing and decoration & Storing baked foods
Finishing and decoration Once the goodies are baked and cooled, finishing touches are added to enhance sensory attributes and extend the shelf life. Finishing is an essential process in most sweet foods which are glazed, chocolate-coated or iced.
Storing baked foods Most bread products are stored in air-tight containers at room-temperature. Some short-life bread and rolls with a chewy crust are stored in paper or perforated bags, which allow air ventilation to maintain the crunch in the crust. Sweet foods, especially those with perishable fruits and cream decoration, are stored in a covered jar at cool temperature.
Quantity of baking powder should be carefully regulated in the formula in order to achieve good results. If a formula calls for use of more moisture the setting of structure of end product will be delayed. Baking powder will start evolving CO2 gas as soon as the product is placed in oven, but the batter being too soft, the gas will not be held by gluten framework and will escape before the structure is set resulting in loss of volume. The quantity of baking powder should be increased in the formula and baking should be done at higher temperature in order to have faster set.
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