Of course, there's always room for improvement when it comes down to baking, and not just with the recipe itself. How you handle your kitchen can make a huge difference in your end product, all without changing a thing in the baking itself.

Keep it clean

[FURL=http://www.macpan.com.au/]Commercial bakery equipment[/FURL] is expensive. The good quality stuff is an investment, and as such you want to keep it running well for as long as possible. One key to preserving the longevity of your tools is to keep them sparkling clean all the time.

When cleaning, pay attention to moving parts and grooves that may harbour food. If a dried crust from previous baking falls into your food, it could not only cross contaminate your product, but also change the flavor of the food. Not something you want to be known for when you're a baker.

Take cross-contamination seriously

When other ingredients accidentally get into your food, it isn't just the flavor you should worry about. People who have bad allergies to a certain type of food can have a reaction just by smelling it. While you probably don't reuse spoons or bowls without washing them first, you may not realise cross contamination can occur from your baking nut bread permeating the batter of your nut-free options.

You can help cut down on cross-contamination by baking products with a low allergin risk at the beginning of the day, so any airborne particles won't be causing your customers harm.

After making a batter that contains an allergin, put the dishes associated with it straight into the dishwasher as soon as you've finished with them. Even rinsing them in the sink could cause splatter that could contaminate another food. This is one case where hand washing is not good enough.

Proper ventilation

Another key to helping avoid allergies and flavors getting into the wrong foods is to ventilate properly. A bakery is filled with steam, strong smells, and airborne particles. While those rich delicious smells might draw customers in, they also might change the flavor of your foods. In order to keep your foods from cross-contaminating each other as much as possible, make sure your kitchen is well ventilated.

A well ventilated kitchen has a safety aspect to it too. Airborne flour particles can in rare cases ignite and cause powerful explosions. Keeping your kitchen well ventilated and clean makes these dust explosions less likely.

Running a bakery has many different parts to it beyond just the baking. Keeping your commercial bakery equipment in tip top shape, as well as thinking about other details like cleaning and ventilation, will give you an edge over the competition. A well run bakery has to pay attention to all of these details, as well as put out great products the customer loves.

References:

[FURL]https://cooldessertsblog.wordpress.com/2017/01/29/5-extremely-important-tips-for-commercial-baking/[/FURL]

[FURL]https://www.vulcanequipment.com/blog/cleaning-your-commercialrestaurant-kitchen-equipment [/FURL]