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Troubleshooting Bakery Items

Troubleshooting Bakery Items

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Author: Amy Hitzemann
Description:

The objectives for this lesson are as follows;

Correct common mishaps or prevent then from happening the next time through knowledge of ingredients and the proper use of them in the bakery.

Using common sense when baking, making sure to understand the methods, tools, and equipment needed.

 

After learning about 9 different areas that can lead to issues when baking. There are some areas of major concern from custards, yeast breads, pies and tarts, quick breads, cakes, frostings and cookies that you need to make sure you understand what can cause issues with these areas and how to correct and identify those issues.

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Tutorial

Custard

Lumpy custard

 

 

 

Thin pastry cream after was thick

 

 

 

 

Skin on pastry cream

 

 

 

Small yellow lumps in custard

 

Yeast Bread

Irregular rising of bread

 

 

 

Split bread

 

 

 

Dense with small holes

 

 

 

Bread is coarse with large holes

 

 

 

Crumbly bread

 

Pies and Tarts

Tough crust

 

 

 

Falls apart

 

 

 

Undercooked bottom

 

 

 

Shrinks on sides

 

 

 

Not flaky

 

 

 

Elastic dough

 

 

Quick Breads

Tough

 

 

 

 

 

 

Tunnels

 

 

 

Not rising well

 

 

 

Cake like texture

 

 

 

Does not rise above the edge of muffin pan

 

 

Cakes

Not rising

 

 

Overflows

 

 

 

Dark

 

 

 

Crumby

 

 

 

Tough

 

 

 

Heavy and Dense

 

 

 

Tunnels

 

 

 

Egg-foam collapses

 

 

Icings

Lumps in Icing

 

 

 

Broken and curdled

 

 

 

Melted

 

 

 

Grainy

 

 

Cookies

Pale

Dark

 

 

 

Hard

 

 

 

Crumbly

 

 

 

Puffy

 

 

 

Spread out and Flat

 

 

 

Do not spread enough

Custard

Lumpy custard

 

 

 

Thin pastry cream after was thick

 

 

 

 

Skin on pastry cream

 

 

 

Small yellow lumps in custard

 

Yeast Bread

Irregular rising of bread

 

 

 

Split bread

 

 

 

Dense with small holes

 

 

 

Bread is coarse with large holes

 

 

 

Crumbly bread

 

Pies and Tarts

Tough crust

 

 

 

Falls apart

 

 

 

Undercooked bottom

 

 

 

Shrinks on sides

 

 

 

Not flaky

 

 

 

Elastic dough

 

 

Quick Breads

Tough

 

 

 

 

 

 

Tunnels

 

 

 

Not rising well

 

 

 

Cake like texture

 

 

 

Does not rise above the edge of muffin pan

 

 

Cakes

Not rising

 

 

Overflows

 

 

 

Dark

 

 

 

Crumby

 

 

 

Tough

 

 

 

Heavy and Dense

 

 

 

Tunnels

 

 

 

Egg-foam collapses

 

 

Icings

Lumps in Icing

 

 

 

Broken and curdled

 

 

 

Melted

 

 

 

Grainy

 

 

Cookies

Pale

Dark

 

 

 

Hard

 

 

 

Crumbly

 

 

 

Puffy

 

 

 

Spread out and Flat

 

 

 

Do not spread enough

 

 

 

 

 

Custard

Lumpy custard

 

 

 

Thin pastry cream after was thick

 

 

 

 

Skin on pastry cream

 

 

 

Small yellow lumps in custard

 

Yeast Bread

Irregular rising of bread

 

 

 

Split bread

 

 

 

Dense with small holes

 

 

 

Bread is coarse with large holes

 

 

 

Crumbly bread

 

Pies and Tarts

Tough crust

 

 

 

Falls apart

 

 

 

Undercooked bottom

 

 

 

Shrinks on sides

 

 

 

Not flaky

 

 

 

Elastic dough

 

 

Quick Breads

Tough

 

 

 

 

 

 

Tunnels

 

 

 

Not rising well

 

 

 

Cake like texture

 

 

 

Does not rise above the edge of muffin pan

 

 

Cakes

Not rising

 

 

Overflows

 

 

 

Dark

 

 

 

Crumby

 

 

 

Tough

 

 

 

Heavy and Dense

 

 

 

Tunnels

 

 

 

Egg-foam collapses

 

 

Icings

Lumps in Icing

 

 

 

Broken and curdled

 

 

 

Melted

 

 

 

Grainy

 

 

Cookies

Pale

Dark

 

 

 

Hard

 

 

 

Crumbly

 

 

 

Puffy

 

 

 

Spread out and Flat

 

 

 

Do not spread enough