I read in a book that in baking you have the ideal situation and the real situation. What do they mean with this?

The ideal situation

  • Controlled parameters in the bakery
  • Baker follows  always the same process
  • Time is the most important ingredient

The real situation

  • Changes occur in temperature, humidity and ingredients
  • Disfunction of the materials – variation of the quality of raw materials (e.g.   . flour)
  • Not enough oven space
  • Short processes/ time is money
  • Improver is the safety belt

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