# Commercial baking By [john0w3](https://paragraph.com/@john0w3) · 2021-10-29 --- Eventually, the Roman art of baking became known throughout Europe and eventually spread to eastern parts of Asia. By the 13th century in London, commercial trading, including baking, had many regulations attached. In the case of food, they were designed to create a system "so there was little possibility of false measures, adulterated food or shoddy manufactures." There were by that time twenty regulations applying to bakers alone, including that every baker had to have "the impression of his seal" upon bread.[\[6\]](https://en.wikipedia.org/wiki/Baking#cite_note-Ackroyd-6) Beginning in the 19th century, alternative leavening agents became more common, such as [baking soda](https://en.wikipedia.org/wiki/Baking_soda).[\[4\]](https://en.wikipedia.org/wiki/Baking#cite_note-Morgan2012-4) Bakers often baked goods at home and then sold them in the streets. This scene was so common that [Rembrandt](https://en.wikipedia.org/wiki/Rembrandt), among others, painted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. This developed into a delivery system of baked goods to households and greatly increased demand as a result. In Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world.[\[7\]](https://en.wikipedia.org/wiki/Baking#cite_note-7) [Schulze Baking Company Factory](https://en.wikipedia.org/wiki/Schulze_Baking_Company_Plant), [Chicago](https://en.wikipedia.org/wiki/Chicago) (1914–15) > Every family used to prepare the bread for its own consumption, the _trade_ of baking, not having yet taken shape. [Mrs Beeton](https://en.wikipedia.org/wiki/Isabella_Beeton) (1861)[\[8\]](https://en.wikipedia.org/wiki/Baking#cite_note-Beeton-8) Baking eventually developed into a commercial industry using automated machinery which enabled more goods to be produced for widespread distribution. In the United States, the baking industry "was built on marketing methods used during feudal times and production techniques developed by the Romans."[\[9\]](https://en.wikipedia.org/wiki/Baking#cite_note-Whitten-9) Some makers of [snacks](https://en.wikipedia.org/wiki/Snacks) such as [potato chips](https://en.wikipedia.org/wiki/Potato_chips#Similar_foods) or crisps have produced baked versions of their snack products as an alternative to the usual cooking method of [deep frying](https://en.wikipedia.org/wiki/Deep_frying) in an attempt to reduce their calorie or fat content. Baking has opened up doors to businesses such as cake shops and factories where the baking process is done with larger amounts in large, open furnaces.\[[_citation needed_](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)\] The aroma and texture of baked goods as they come out of the oven are strongly appealing but is a quality that is quickly lost. Since the flavour and appeal largely depend on freshness, commercial producers have to compensate by using [food additives](https://en.wikipedia.org/wiki/Food_additive) as well as imaginative labeling. As more and more baked goods are purchased from commercial suppliers, producers try to capture that original appeal by adding the label "home-baked." Such attempts seek to make an emotional link to the remembered freshness of baked goods as well as to attach positive associations the purchaser has with the idea of "home" to the bought product. Freshness is such an important quality that restaurants, although they are commercial (and not domestic) preparers of food, bake their own products. For example, scones at [The Ritz London Hotel](https://en.wikipedia.org/wiki/The_Ritz_London_Hotel) "are not baked until early afternoon on the day they are to be served, to make sure they are as fresh as possible."[\[10\]](https://en.wikipedia.org/wiki/Baking#cite_note-10) Equipment --------- Baking needs an enclosed space for heating – typically in an [oven](https://en.wikipedia.org/wiki/Oven). The fuel can be supplied by wood, coal, gas, or electricity. Adding and removing items from an oven may be done by hand with an oven mitt or by a [peel](https://en.wikipedia.org/wiki/Peel_\(tool\)), a long handled tool specifically used for that purpose. Many commercial ovens are equipped with two heating elements: one for baking, using [convection](https://en.wikipedia.org/wiki/Convection_oven) and [thermal conduction](https://en.wikipedia.org/wiki/Thermal_conduction) to heat the food, and one for broiling or grilling, heating mainly by radiation. Another piece of equipment still used for baking is the [Dutch oven](https://en.wikipedia.org/wiki/Dutch_oven). "Also called a bake kettle, bastable, bread oven, fire pan, bake oven kail pot, tin kitchen, roasting kitchen, _doufeu_ (French: "gentle fire") or _feu de compagne_ (French: "country oven") \[it\] originally replaced the cooking jack as the latest fireside cooking technology," combining "the convenience of pot-oven and hangover oven."[\[11\]](https://en.wikipedia.org/wiki/Baking#cite_note-Snodgrass-11) Asian cultures have adopted steam baskets to produce the effect of baking while reducing the amount of fat needed.[\[12\]](https://en.wikipedia.org/wiki/Baking#cite_note-Chinese-12) Process ------- Baking bread at the [Roscheider Hof Open Air Museum](https://en.wikipedia.org/wiki/Roscheider_Hof_Open_Air_Museum) Baked goods Eleven events occur concurrently during baking, some of which (such as [starch](https://en.wikipedia.org/wiki/Starch) gelatinization) would not occur at room temperature.[\[13\]](https://en.wikipedia.org/wiki/Baking#cite_note-FOOTNOTEFigoni201138-13) 1. [Fats](https://en.wikipedia.org/wiki/Fat) melt; 2. [Gases](https://en.wikipedia.org/wiki/Gas) form and [expand](https://en.wikipedia.org/wiki/Thermal_expansion#Expansion_in_gases) 3. [Microorganisms](https://en.wikipedia.org/wiki/Microorganism) die 4. [Sugar](https://en.wikipedia.org/wiki/Sugar) [dissolves](https://en.wikipedia.org/wiki/Dissolution_\(chemistry\)) 5. [Egg](https://en.wikipedia.org/wiki/Egg), [milk](https://en.wikipedia.org/wiki/Milk), and [gluten](https://en.wikipedia.org/wiki/Gluten) [proteins](https://en.wikipedia.org/wiki/Protein) coagulate 6. [Starches gelatinize](https://en.wikipedia.org/wiki/Starch_gelatinization) or solidify 7. Liquids [evaporate](https://en.wikipedia.org/wiki/Evaporation) 8. [Caramelization](https://en.wikipedia.org/wiki/Caramelization) and [Maillard browning](https://en.wikipedia.org/wiki/Maillard_reaction) occur on crust 9. [Enzymes](https://en.wikipedia.org/wiki/Enzyme) are [denatured](https://en.wikipedia.org/wiki/Denaturation_\(biochemistry\)#Cooking) 10. Changes occur to [nutrients](https://en.wikipedia.org/wiki/Nutrient) 11. [Pectin](https://en.wikipedia.org/wiki/Pectin) breaks down.[\[14\]](https://en.wikipedia.org/wiki/Baking#cite_note-FOOTNOTEFigoni2011ch.3_pp.38_''ff''-14) The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by caramelization of sugars and the [Maillard reaction](https://en.wikipedia.org/wiki/Maillard_reaction). Maillard browning occurs when "sugars break down in the presence of proteins. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef and baked bread."[\[15\]](https://en.wikipedia.org/wiki/Baking#cite_note-FOOTNOTEFigoni201142-15) The moisture is never entirely "sealed in"; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying [herbs](https://en.wikipedia.org/wiki/Herb) or roasting certain types of vegetables. The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as [margarine](https://en.wikipedia.org/wiki/Margarine), [butter](https://en.wikipedia.org/wiki/Butter), lard, or vegetable [shortening](https://en.wikipedia.org/wiki/Shortening) will cause an item to spread out during the baking process. With the passage of time, breads harden and become [stale](https://en.wikipedia.org/wiki/Staling). This is not primarily due to moisture being lost from the baked products, but more a reorganization of the way in which the water and starch are associated over time. This process is similar to [recrystallization](https://en.wikipedia.org/wiki/Recrystallization_\(chemistry\)) and is promoted by storage at cool temperatures, such as in a domestic refrigerator or freezer. --- *Originally published on [john0w3](https://paragraph.com/@john0w3/commercial-baking)*