Here are some common mistakes that can occur while baking:
1. Baking in an oven not yet preheated
Sometimes one forgets to turn on the oven and then put the baked goods in the oven and preheat it while they are in there. No. This messes up with the chemistry of the baking and can create a total disaster. Wait until the oven is completely preheated before baking.
2. Not measuring ingredients correctly
Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time.
Be it using metric measures with a cup or spoon, or while using a weighing scale to weigh in grams.
3. Opening the oven too often
Opening the oven lets hot air flow out and decreases the temperature of the oven. It could even cause cakes to collapse a bit if you open the oven too often. Unless you’re rotating your baked goods or checking for doneness, it’s best to observe the baked goods through the window to avoid letting outside air into the oven, which will affect the overall temperature.
4. Your cake is too dry — or too wet
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Wrap it up!
Packaging has become an important factor during the pandemic. People prefer to buy big brand packaged food products as they believe that these are more hygienic with less usage of human hands. They believe that packed under hygienic conditions, untouched by human hands, these packaged bakery products are less likely to spread the dreaded disease. The manufacturers’ objective of packaging food products is to protect it from spoilage or deterioration due to physical or chemical damage. Packaging, thus, not only ensures hygiene, by preventing tampering, but also helps in keeping the food from decaying. Besides this, it also provides product information and makes it look more presentable and appetizing. Ashok Malkani takes a look at the different types of packaging material available for bakery products and how they aid in increasing the products’ shelf life. New technologies have been adopted to enable bakery products maintain their freshness. He also takes a look at the future of bakery packaging to enable those desirous of entering the bakery packaging field, or starting a new bakery, keep abreast of the new emerging trends.
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A growing… Loaf Affair
Since the beginning of recorded time, bread has been considered as “staff of life”, since it is consumed at all times of the day. During the pandemic the demand for bread from large bakeries has increased as it is believed to be more hygienic than staple food from F&B outlets. Bread from reputed bakeries has become popular with consumers of all ages. The health benefits of bread are also numerous. Epidemiological studies have shown whole grain products reduce type 2 diabetes, hypercholesterolaemia, metabolic syndrome, and coronary heart disease as well as cardiovascular mortality. Besides the health benefits it is a food that can be consumed at any time of the day. This convenience victual is becoming increasingly popular with the millenials, nuclear families and even the elderly as it provides hassle free meal, without the laborious process of cooking. Ashok Malkani views the popularity, variety and health benefits of this bakery product.
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