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BAKING
(5 of 6) |
Hospitality
and Catering |
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| Effects
of Baking |
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The chemical action of substances
such as yeast, and baking powder
changes the raw structure to an
edible texture. |
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Various ingredients and methods
of mixing cause many variations. |
| Advantages
of Baking |
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1) A wide variety of sweet and savoury
goods can be produced. |
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2) Uniform, bulk cooking is achieved
with manual and automatic temperature
controls. |
|
3) Baking gives straight forward
access for loading and removal. |
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