Baking & Snack - April 2005 - 92
EDUCATION
and the final product was not very pleasing to the taste.
Other altered formulas included no sugar, double salt and
double sugar. It was interesting to walk around and see the
differences in dough consistencies and elasticity and to see
the finished products coming out of the oven. We weren't
told the effects of each of the altered formulas before the
lab, so it was a real learning experience to discover the
outcomes of the different breads.
Day three began with lectures on hearth and pan
variety breads and batter and foam cake processing. In
the lab, we learned to produce raisin bread, baugettes,
rye and challah breads using various dough systems. The
lab taught the importance of mix times, handling procedures and baking conditions for each variety. Finishing
the doughs by slashing or braiding before they baked put
our creativity and dexterity to the test.
Cake and Donuts. Cake and yeast-raised donuts were
covered in the lecture on day four. The day also featured
one of the most interesting topics of the course, troubleshooting and product evaluation. We put our skills to the
test by evaluating the breads we produced during the previous days' labs. Dr. O'Donnell and Mr. Rootring taught us
how to examine, smell and taste bread and recognize good
and bad characteristics. Mr. Rootring emphasized the importance of troubleshooting throughout the entire process
from ingredient handling to in-process adjustments to finished product handling. This section was key for suppliers
because in order to best serve their customers, they need to
ask questions and be effective troubleshooters.
Chip VanKampen, coordinator, Bakery Council,
Wheaton, IL, said that learning the importance of
troubleshooting at the handling level was pertinent to
his job and found the information about the staling zone
especially important. "This class will help me work better
with operations people to make sure they understand the
ᮤ Dana Dienstbier (right), Best Harvest Bakeries, and Donnell Scott, AIB, check
the temperature of their white pan bread before removing it from the oven.
Any Size. Any Shape.
We know air. No matter what kind of proofer you
have we can solve any temperature or humidity
problem. We can retrofit not only our own proofer,
but those of any other manufacturer, to create a
reliable and consistent air flow, giving you the
necessary temperature and humidity throughout
the box from top to bottom and side to side.
1-866-Pfening
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t
4.
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I . -
--
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"Working with Pfening is a non-event"
(1-866-733-6464)
www.pfening.com
Email: sales@pfening.com
The Fred D. Pfening Co.
1075 W. 5th Ave-Columbus, Ohio-43212
MANUFACTURERS OF BULK AND MINOR INGREDIENT HANDLING SYSTEMS - PROOFING AND FERMENTATION SYSTEMS - LIQUID METERS
For more information, see Page 117
94 / BAKING & SNACK / April 2005
http://www.pfening.com
Baking & Snack - April 2005
Table of Contents for the Digital Edition of Baking & Snack - April 2005
Contents
Baking & Snack - April 2005 - 1
Baking & Snack - April 2005 - 2
Baking & Snack - April 2005 - 3
Baking & Snack - April 2005 - Contents
Baking & Snack - April 2005 - 5
Baking & Snack - April 2005 - 6
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