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Confectionery test baking

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

A successful business is one which is built up on the creation of the reputation for good value both in the quality of the baked products and in service to the customer. This applies to both the small and the large business. In the case of the one-shop business, if the proprietor is a good craftsperson/business person then almost automatically there is an inbuilt system which ensures the maintenance of high-quality products and service. This is not to say that the small business is necessarily of this standard of efficiency, in fact the craftsperson proprietor can become so involved in day-to-day problems of production that he/she pays very little regard to the buying and selling aspects, and the profitability of the business suffers thereby. As the enterprise increases in size so it becomes more and more necessary to introduce and maintain a system of supervision in all aspects of the business. A most important tool in this supervisory structure is quality control.

Keywords

Relative Density Specific Volume Bake Product Cake Batter Damp Cloth 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

  1. Bennion, E.B. (1966) Bread-making, Principles and Practice, Oxford University Press, Oxford, 4th edn.Google Scholar
  2. Bennion, E.B. and Bamford, G.S.T. (1973) The Technology of Cake Making, Blackie, Glasgow, 5th edn.Google Scholar
  3. Telloke, G.W. (1984) The Mixing of Cake Batters,FMBRA Report No. 114.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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