Baked Goods Key Terms

Understanding some of the less common terms in the baked goods industry

Maybe you've always had a love of baking and recently decided to start a bakery or wanted to supplement your income with a small baking business. While you may know enough to get you started, you may come across equipment, baking styles, baking techniques and even baked goods of which you have no knowledge. The goal of this guide is to get you started with a full understanding of the baked goods industry.

 

Proof box

A proof box provides a controlled environment in a sealed space so that yeast dough can rise as desired for a particular recipe. A proof box has adjustable settings for temperature and humidity.
Try: The Practically Edible Food Encyclopaedia provides more information on the importance of a proof box, especially for professional bakers.

VelveTop

eTop is a trademarked product manufactured by Dawn Food Products. VelveTop is the brand name for Dawn's non-dairy icings, filings and toppings for baked goods, available in six colors and three flavors.
Try: Visit the Dawn Food Products website for more information about its VelveTop product.

Pavoflex

Pavoflex is a product line of 600 by 400 millimeter silicon molds manufactured exclusively for professional bakers. Their design allows for quicker mold preparations in any cooking environment, whether by freezing, baking or microwaving your creation.
Try: Kerekes has more information on this Italian baking product.

Leavening agent

A leavening agent is a baking ingredient that, when combined with a dough, will cause the chemicals in the other ingredients to react to each other and the dough to rise. There are several different leavening agents available. Among them are yeast, baking soda and baking powder.
Try: Compare the different types of leavening agents and what each of them do in the article on Orbital Central.

Meringue

Meringue is a mixture of egg whites and sugar. You beat the mixture until it is white, stiff and airy. The mixing process adds air bubbles to the egg whites. Bakers typically use meringue as a topping for pies or as a cookie.
Try: Cookthink provides a few more details on how bakers use meringue. Discover how to make a perfect meringue (because it's not as easy as you might think) from What's Cooking America.

Baguette

A baguette is a loaf of bread with French origins that bakers know for it's long stick-like appearance, crispy crust and slits cut into the top to aid with expansion.
Try: Baking Bites provides more details on the baguette, including a recipe. For more baking goods key terms, visit Pillsbury's or Better Homes and Gardens' baking glossaries.

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