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Factors That Contribute To Successful Baking

To be successful at baking requires having a genuine desire for baking, understanding the properties of ingredients, and knowing the correct techniques for mixing ingredients according to the desired product. It is also important to use quality ingredients and standardized recipes, accurately measure ingredients, use the proper pans and oven temperature, efficient equipment, sufficient lighting and ventilation, develop good work habits and attitudes, and stay up to date with current practices.
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0% found this document useful (0 votes)
745 views1 page

Factors That Contribute To Successful Baking

To be successful at baking requires having a genuine desire for baking, understanding the properties of ingredients, and knowing the correct techniques for mixing ingredients according to the desired product. It is also important to use quality ingredients and standardized recipes, accurately measure ingredients, use the proper pans and oven temperature, efficient equipment, sufficient lighting and ventilation, develop good work habits and attitudes, and stay up to date with current practices.
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Factors that contribute to successful baking

1. Have a genuine desire for baking.


2. Understand the properties and characteristics of your
ingredients.
3. Know the correct methods/ techniques in mixing butters
and the dough according to the desired products.
4. Use good quality ingredients.
5. Use standarized recipes - means the recipes have been
tried and tested as to method of mixing proportion of
ingredients used and the expected quality of the bake
products.
6. Measure or weigh ingredients accurately.
7. Use the right size and kind of pans.
8. Check the oven temperature.
9. Use efficient equipment and tools/ utensils.
10. Install sufficient lightning and proper ventilation
system.
11. Develop good work habits.
12. Develop the right attitudes.
13. Keep a breast with the times.

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