Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

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

Biscuits/ cookies

Maintain uniformity in size of the rolled/ dropped or dispended biscuits/ cookies to ensure uniform baking. Place the biscuits/ cookies on a greased and floured baking tray to ensure easy separation after baking. Maintain adequate space between the biscuits/ cookies while placing them prior to baking to allow for spread during baking. Mix lightly just enough to smoothen the dough, do not knead. It ensures light and tender product. Prick the biscuits to avoid puffing up especially if ammonia is added. Allow baked biscuits to cool in the tray for sometime followed by cooling on wire rack. Highly greased pans lead to more spread, dust the greased pan with flour to retard spreading. Raisins and currants should be soaked in milk to avoid burning.