Top Tweets for #BakingScience
How confident are you in your Farinograph curve interpretation? Join us on June 16 for a webinar on interpreting Farinograph mixing curves in alignment with 𝘈𝘈𝘊𝘊 𝘈𝘱𝘱𝘳𝘰𝘷𝘦𝘥 𝘔𝘦𝘵𝘩𝘰𝘥𝘴. Free for members: https://t.co/7mwVJ26pDu
#cerealscience #bakingscience
The Puffer Cake: Air Fryer Physics
#AirFryerBaking #PufferCake #BakingScience #FoodPhysics #KitchenInnovation #AirFryerRecipes #CookingPhysics #DomeCake
Yeast eats sugar. Breathes out CO2. Gets trapped in gluten. Dough expands. Goes in the oven. Bread. 🍞
That is biology, chemistry, and physics happening in your kitchen right now. Your kids should see this.
#KBISchools #BakingScience
@Grok my cat just destroyed my lunch mid-heatwave analysis! Calculated 47% pastry expansion increase at Greggs. Colleagues think I'm unhinged but my sausage roll thermodynamic predictions will blow their minds tomorrow 🥐📊 https://t.co/jQMu3TTCT6 #BakingScience #Da... #MadeInGrok #AIGlitch
From savory to sweet! 🍰🍃
Natural green pigments are notoriously sensitive to heat and pH.
However, choosing a high-stability chlorophyll derivative ensures that even after baking or freezing.
#PlantBased #CleanLabel #BakingScience 2/4
🎬 𝗕𝗮𝗰𝗸 𝘁𝗼 𝗙𝗹𝗼𝘂𝗿 𝗦𝗲𝗿𝗶𝗲𝘀 | Episode: 𝗕𝗶𝘀𝗰𝘂𝗶𝘁
▶️ full video: https://t.co/19Vl3tSmYA
Color, shape, and size drive perception and fit for packaging.
𝗙𝗹𝗼𝘂𝗿 𝗰𝗼𝗺𝗽𝗼𝗻𝗲𝗻𝘁𝘀 make the difference.
#BackToFlour #Biscuit #FlourQuality #BakingScience
Not all sweetness is created equal. 🍯
Based on our baking experiences, we put Castor Sugar, Raw Cane Sugar, Stevia & Monkfruit head-to-head — how each one changes the texture, taste, calories & price of what we bake. (1/4) 🧵👇
#MerakiDelights #SweetenerShowdown #BakingScience
Today’s reading material 📚🧪 🍰
“The Science of Baking” by pastry chef Matt Adlard and co author @joshpsmalley It’s a fascinating mix of chemistry and baking and takes a good look into what’s actually happening in our ingredients as we bake.
#BakingScience #FoodTech
Glass and ceramic hold heat longer, but aluminum reacts faster. This difference alters how baked goods brown and rise. Glass can overbake while cooling. Anodized aluminum bakeware heats faster and cools quicker so your recipes turn our the way they were intended.
#BakingScience
Swapping a 9-inch round cake pan for an 8-inch round changes your bake time, cake rise, and texture. Pan size is not a suggestion. What size do you bake with most often?
#BakingScience #FatDaddios
Baking depends on climate. Humidity and temperature affect texture, rise, shelf life, and frosting stability. A recipe that works in dry Arizona may fail in humid Florida. Professionals adjust hydration, proofing, and storage to stay consistent.
#BakingScience #FoodBusiness
Tender crumbs. Delicate layers. Smooth texture. 🍰
Pastry flour’s lower protein content delivers the balance professional bakers trust—without sacrificing flavor.
Source bulk pastry flour from US Flour.
👉 https://t.co/Oz1cdZedt8
#PastryFlour #BakingScience #CakesAndPastries
Cookies spreading flat? Dark pans absorb excess heat, melting the fat in your dough before it sets. Fat Daddio's light anodized cookie sheets maintain consistent temperatures so your cookies hold their ideal shape. What type of pan do you use for your cookies? #BakingScience
🎬 𝗕𝗮𝗰𝗸 𝘁𝗼 𝗙𝗹𝗼𝘂𝗿 | 𝗖𝗿𝘂𝗺𝗯 𝗦𝘁𝗿𝘂𝗰𝘁𝘂𝗿𝗲
▶️ Full video: https://t.co/CY6ZQ8mpSK
Crumb structure reveals how flour components interact to create and retain gas cells in leavened products.
#BackToFlour #CrumbStructure #FlourQuality #BakingScience #KPMAnalytics
Cake sinking in the middle? 🎂
Never open the oven before 75% of baking time is up.
Heat drop collapses the delicate structure.
Let it set completely first.
#BakingTips #CakeFail #BakingScience
Muffin top secret 🧁
Start at 220°C for 5 minutes.
Then lower to 180°C for the rest.
Initial heat burst creates a high, professional dome.
#BakingTips #MuffinRecipe #BakingScience
ڈونٹ کے بیچ کا سوراخ؟ 16 سالہ لڑکے کی ایجاد نے ہر ڈونٹ کو یکساں طور پر پکا دیا!
#DonutHole #FoodInnovation #CookingTips #BakingHack #CulinaryInvention #DonutFacts #BakingScience #FoodTrivia #KitchenInnovation #younginventor
Baking is just science you can eat! 👩🔬🎂
Happy International Day of Women and Girls in Science.
Whether it’s $pH$ levels in cocoa or the structure of a meringue, I’m proud to be a 'Kitchen Chemist.'
Tag a girl who loves STEM (and cake)! #WomenInScience #BakingScience
The 75% Rule for baking 🎂
Never open the oven door until at least 75% of the baking time is up.
Early heat loss causes cakes and soufflés to collapse.
Patience is key for perfect rise.
#BakingTips #BakingScience #OvenDonts
🎬 𝗕𝗮𝗰𝗸 𝘁𝗼 𝗙𝗹𝗼𝘂𝗿 | 𝗖𝗵𝗲𝘄𝗶𝗻𝗲𝘀𝘀
Chewiness varies by product.
Flour composition shapes dough structure and final bite.
▶️ Full story: https://t.co/2s7Xc1cQjF
#BackToFlour #Chewiness #FlourQuality #BakingScience
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