General Guidelines

and Principles in
Baking
1. Be familiar with
the kinds of flour
and their specific
uses.
2. The frequency and
intensity of mixing
flour with other
ingredients differ for
different products.
 3. Ingredients
combined in a
product react
differently at various
temperatures.
 4. The rate at which the
boiling temperature inside
the product is reached
depends on the oven
temperature, the
ingredients, and the size
and shape of the baking
pan used.
 5. Baked products that
are crisp or brittle
require temperature
higher than boiling while
those that are soft
spongy, like breads, cakes,
or muffins do not require
above-boiling point
temperature.
 6. When the oven
temperature is too
high, crust is formed
too fast, limiting
expansion, thus
producing a product
that is cracked and
low in volume.
 7. To start right,
check all ingredients,
baking procedures,
tools, and equipment
needed.
 8. Do all baking
activities before
mixing like measuring,
sifting, greasing,
peeling, paring
mashing, chopping,
thawing, and the like.
9. Follow carefully the
procedures/techniques
with correct
measurements for dry
and liquid ingredients.
 10. Know how to
execute properly the
different processes
involved in baking.
11. Use the right size
of baking pan
required in the
recipe.
Different Processes
Involved in Baking