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COMMON CAUSES OF FAILURE IN

BAKING

BISCUITS

1. Rough Biscuits caused from insuffi-
cient mixing.

2. Dry biscuits caused from baking in
too slow anoven and handling too much.

3. Uneven browning caused from cook-

. ing in dark surface pan (use a cookie

sheet or shallow bright finish pan), too
high a temperature and rolling the dough
too thin.

MUFFINS

1. Coarse texture caused from insuffi-
cient stirring and cooking at too low a
temperature.

2. Tunnels in muffins, peaks in center

and a soggy texture are caused from
overmixing,.

3. For a nice muffin mix well but light-
and bake at correct temperature.

CAKES

1. Cracks and uneven surface may be
caused by too much flour, too hot an
oven and sometimes from cold oven
start.

2. Cake is dry may be caused by too
much flour, too little shortening, too
much baking powder or cooking at too
low a temperature.

3. A heavy cake means too much sug-
ar has been used or baked too short a
period.

4. A stickycrust is c3.::ed by too much
sugar.

5. Coarse grained cake may be caused
by too litthe mixing, too much fat, too

1. Pastry crumbles caused by over mix-
ing flour and fat.

2. Pastry is tough caused by using too
much water and over mixing the dough.

PIES

much baking powder, using fat too soft,
and baking at too low a temperature.

6. Cakes fall may be caused by using
insufficient flour, under baking, too
much sugar, too much fat or not enough
baking powder.

7. Uneven browning may be caused
from cooking cakes at too high a temp-
erature, crowding the shelf (allow at
least 2 inches around pans) or using
dark pans (use bright finish, smooth
bottomed pans).

8. Cake has uneven color is caused
from not mixing well. Mix thoroughly,
but do not over mix.

3. Pies do not brown - for fruit or cus-
tard pies use a Pyrex pie pan or an
enamel pan and bake at 400 - 425 de-
grees constant temperature.

BREADS: (YEAST)

1. Yeast bread is porous - this is caused
by over-rising or cooking at too low a
temperature.

2. Crust is dark and blisters - this is
caused by under-rising, the bread will
blister just under the crust.

3. Bread does not rise - this is caused
from. over-kneading or from using old
yeast.

4. Bread is streaked - this is caused
from under-kneading and not kneading
evenly.

5. Bread bakes uneven - Caused by
using old dark pans, too much dough in
pan, crowding the ovenshelf or cooking
at too high a temperature.

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