Low-Temperature Packaging Reducing staling, oxidation, and microbial growth using packaging that is compatible with low temperatures is increasing. In fact, low temperatures stall deteriorative reactions sufficiently so that preservatives are unnecessary. As consumer interest in clean label products increases, packaging that is compatible with freezing temperatures is becoming more common for baked goods. In many instances, baked goods are frozen during distribution and sold at ambient conditions. This allows for an expanded distribution network, little or no product preservatives, and a fresh appearance at retail. For example, donuts by Wenner Bakery have a three-day shelf life after thawing. Extending the shelf life of baked goods such as donuts via cold chain is an effective method of extending shelf life since staling occurs most rapidly at temperatures of 50°F–77°F. Packaging for foodservice bakery products often relies on a cold chain and minimal packaging to extend product...
FINISHING, COOLING & DECORATINGTimer: Though your sense of smell can be a good indication of readiness, relying on just your nose can sometimes lead to disaster. Always set a timer to save yourself from accidentally falling asleep and waking up to a smoke-filled kitchen. Baking times can vary depending on the precision with which you followed the recipe, the temperature of ingredients at the start or the weather that day. It's a good idea to check items halfway through and rotate the bakeware for more even cooking. Set the timer for a few minutes before what the recipe calls for, just in case the food is ready early.
Cake Tester: Though a toothpick often does the job just fine, a metal cake tester has a few advantages when it comes to doneness. First, it is reusable and cuts down on waste, and second, its length makes it easier to use with thick baked goods. Outside of baking, many professional cooks also use them for testing whether meat and fish are warmed through.
Baking Rack: Generations past would place their freshly baked goods on windowsills both to cool and to tempt passersby. Today, a baking rack is the preferred method. Let items such as cookies, muffins and cakes cool for a few minutes in the pan before transferring to a rack to cool completely. The rack provides better air circulation to help speed up the chilling process and inhibit overcooking.
Offset Spatula: These are made of flexible stainless steel, come in a range of sizes and are usually rounded at the end. Offset spatulas are great for frosting cakes or spreading batter in a jelly roll pan. A medium-length spatula with a comfortable grip is a good all-around choice.
Piping Bags and Tips: Piping or pastry bags allow for greater control and more elaborate designs when decorating. Tips are available in an assortment of shapes and sizes for lines, stars, roses and even basketweaving — you can let your imagination run wild! Pastry bags can be disposable or made of plastic-coated fabric; with the latter it is important to wash and dry thoroughly between uses. Piping bags are also used for shaping eclair and cream puff dough.
As with every other category in the baking industry, consumers are upping the ante when it comes to sweet goods. They want higher quality, better taste and improved eye appeal. One area where bakers can hit all those marks is in finishing them.
“Consumers love icing and glazes,” said Gary Kyle, chief sales and marketing officer, for James Skinner Baking Co., Omaha, NE, which produces the J. Skinner brand of cinnamon rolls, Danish and other sweet goods. So much so, he said, that the company has extended one of its flagship products, J. Skinner Cinnamon Craver’s Rolls, with the new Iced Cinnamon Craver’s Rolls. “Now consumers have the option of purchasing our signature roll with a glaze or thick, sweet icing,” he said.
It seems that the trend is toward the thicker the better these days. “I see a lot of viscosities in glazing; you have everything from thin to very thick,” said Ty Sarajian, owner, Axis Automation. “But I’m also seeing a trend toward the thicker side than I have in the past.”
The higher the quality of the finish, the more value added to the product, according to Stewart Macpherson, vice-president, sales and marketing, Unifiller. “These include things like chocolate coatings, caramel and cream cheese-based icings,” he said. And with these different applications come new challenges bakers must consider when efficiently creating high-end, consistent, finished sweet goods.
“Consumers love icing and glazes,” said Gary Kyle, chief sales and marketing officer, for James Skinner Baking Co., Omaha, NE, which produces the J. Skinner brand of cinnamon rolls, Danish and other sweet goods. So much so, he said, that the company has extended one of its flagship products, J. Skinner Cinnamon Craver’s Rolls, with the new Iced Cinnamon Craver’s Rolls. “Now consumers have the option of purchasing our signature roll with a glaze or thick, sweet icing,” he said.
It seems that the trend is toward the thicker the better these days. “I see a lot of viscosities in glazing; you have everything from thin to very thick,” said Ty Sarajian, owner, Axis Automation. “But I’m also seeing a trend toward the thicker side than I have in the past.”
The higher the quality of the finish, the more value added to the product, according to Stewart Macpherson, vice-president, sales and marketing, Unifiller. “These include things like chocolate coatings, caramel and cream cheese-based icings,” he said. And with these different applications come new challenges bakers must consider when efficiently creating high-end, consistent, finished sweet goods.
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