Hello. I'm writing from the bakery. We need to make new labels for our bread to include a table of nutritional and energy values. Our quality lady can calculate this but doesn't know whether the values ​​should be given before or after baking? That is, should we calculate for 100g of ingredients from the recipe together with water, i.e. for 100g before baking, or should it be given to the customer for 100g after baking, for the finished bread? I asked my friends and opinions are divided, so I'm asking you. How do I calculate it?

EXPERT ANSWER:

Let's start by describing the baking process, during which technological loss, or baking loss, occurs. Baking loss, or baking loss, is the difference between the mass of the piece placed in the oven and the mass of the baked piece, or finished bread. Baking occurs as a result of the loss of water by the piece during baking, small amounts of alcohol, carbon dioxide, and volatile acids. Baking is one of the main technological losses and therefore it is sought to be minimized.

Each manufacturer/baker should determine the baking loss for their products in their own conditions because its amount is influenced by various factors. The amount of baking depends on several factors: the smaller the mass of the piece, the greater the baking; with an equal mass of the piece, the baking increases with the increase in the surface of the bread; the greatest baking is with an open surface called the active surface. The following parameters have a major impact on the size of the bake: humidity in the baking chamber, humidity of the piece and the temperature of the baking chamber in different baking phases (stationary shafts) or different oven zones (moving shafts), also the density of the pieces, baking time and oven design. Higher humidity of the steam-air mixture in the baking chamber and higher humidity delay the formation of the crust and its dehydration, which reduces the bake. The temperature of the baking chamber in the second baking phase also has a major impact on the baking of bread. Higher temperatures on the surface of the piece increase the bake and therefore the second baking phase should take place at a temperature slightly exceeding the surface temperature of the piece's crust.

As for the nutritional values, they thicken during the baking of the piece because the water, which has no nutritional value, evaporates and the values ​​remain in the mass of the product after evaporation.

To sum up, in the program Nutrition Calculator you can count food products without loss, with loss, and increasing their mass during production processes.

We hope that your doubts are cleared up. We invite you to use our software, and in case of further questions we will be happy to help.

Editorial Team
Nutrition Calculator FOODCAL
https://pl.nutrition-calculator.com

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Sources: informacje o upieku opracowane na podstawie Almanach Cukierniczo-Piekarski Szymon Konkol / www.mamz.pl