Common Mistakes that Occur While Baking
Bakery Review|August-September 2020
Baking is one of the most subtle arts which requires meticulous precision not only in the ingredients but also cooking temperatures and techniques. The balancing act is, often, intimidating but it can be overcome if one is cautious and goes about the process of baking assiduously.
Michelle Peris

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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