Scrutinizing bakery formulas

From proper hydration of a formula to utilizing synergy between ingredients and even conflict between ingredients, the baker’s percent view is a very important troubleshooting and transparency tool. The specifications and type of flour used will be capable of optimum performance at differing hydration rates. Additionally, the proper hydration of flour is greatly affected by natural softeners like sugar and fat. Shelf life is impacted by relationships of basic ingredients as well as product quality attributes. How ingredients compare to each other is a critical view for maintaining healthy balanced formulas.

In addition, different forms of ingredients yield different product characteristics. For example, hard fats like butter, margarine or shortening disperse very well into bread dough and will yield a slowing in the rate of mechanical staling or hardening of a finished bread product. Fat in the form of oil will not yield the dispersion and subsequent shelf life result mechanically; however, it is perceived as liquid by the tongue and mouth when eaten and makes moister eating bread. Some of both may be used if nutritional profiles allow. Sugar syrups are not sugar in water but a wide spectrum of sweetness’s, sugar solids for yeast and viscosities. Sugar syrups are very hydroscopic and may assist in keeping moisture in a baked product. Baking powders come with differing actions intended. Malt products are enzyme active or not and result in vastly different effects from use. For more information on proper formulation see the “Ask the Experts” section.

Minor Ingredients

In addition to basic structure of ingredients, many ingredients used for mold inhibiting, flour strengthening, dough conditioning, and shelf life extension can and are used inappropriately or when not needed at all.

Dough conditioners like oxidants, reducing agents, enzymes, emulsifiers, etc., are not all created equal. They can be a very expensive way to accomplish very little if the application isn’t well founded and the use appropriate. This is an area where much expense limitation is usually possible.

As the cost of ingredients increases, the need and in fact ability to cut unnecessary cost out of formulations is greatly increased. The savings from removing or limiting an expensive, unnecessary ingredient can add up very quickly. Limiting the incidence of customer dissatisfaction, increasing sales on profitable products, and handling less inventory translate to real savings that will have as much of an impact on the bakery as almost anything else.

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(0) Comments • Permalink • 08 04 2008

• Dan Ettling, MonkeyMedia Software
• Magnifying glass photo by Andy Beatty
• Measuring cup photo by Tracy Hunter

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