Ingredients

[stewart8]

Can someone tell me what is the importance of loading ingredients at the correct temperatures, in the correct weights/volumes and in the correct order?

 

[Norcalbaker59]

Can someone tell me what is the importance of loading ingredients at the correct temperatures, in the correct weights/volumes and in the correct order?

Because baking is a chemical reaction of all the ingredients to time in temperature.

The amount of each ingredient, how it’s been mixed in, the temperature of the ingredient affects the chemical reaction.

These are the stages of baking. And each one of these stages are affected.

1. Fats melts
2. Leavening triggered; CO2 expands dough
3. Starch gelatinization (thickening) occurs
4. Protein denaturation occurs (coagulation)
5. Water evaporates
6. Enzyme reactions cease
7. Maillard reaction occurs (browning)
8. Cooling re-solidify all ingredients that heat turned from solids to liquids during baking.