Commercial Baking Industry Guide
Commercial baking industry involves the nature of the work of commercial baking industry. Commercial bakers had to get through a lot of mistakes while staying in a very hot kitchen.
In order to get a commercial baker to get his job done in safety and easiness, there a 5 tips that he should do.
First is cleanliness. It’s the first one on the list because cleanliness in the kitchen is very important. For obvious reasons, keeping every inch of your kitchen free from bacteria and other dirty things is very important. You have to avoid areas where molds and bacteria can thrive and grow. You can get sued for the diseases you may cause by not assuring the cleanliness of your baking space. At the same times, customers will not be appealed to buy products if they know about the dirty kitchen.
Another thing is the avoidance of cross-contamination. Food allergies are rampant today. All kinds of allergies are getting worse and unclear. It is best to develop the way you handle your kitchen in order to avoid lawsuits because of this cross-contamination.
Another thing is the hydration of your kitchen. Kitchens can be so dry and hot. Dehydration of the kitchen can be caused by the heat from the baking. Dehydration can exhaust the baker and can cause faintness which can lead to accidents and mishaps in baking. Like what has been explained earlier, accidents like cross-contamination can be deadly to the customers. When bakers are not particular with their job, they can produce food that are not cooked well and can ultimately cause food poisoning.
Along with hydration, ventilation is very important because it helps keep the air around the kitchen moving and keeps the heat down. Like what we have mentioned, accidents and casualties can be caused by the dehydration of the kitchen.
Multitasking is very important in commercial baking industry. Multitasking is important in any commercial situation and is the most vital element in being able to function properly in the environment of baking. Multitasking allows bakers to still earn well while lessening the stress because it will challenge them to finish everything in the best way possible lesser than the deadline. The best thing is to get a little used to doing small things before adding up more. Slowly, add another work until you can handle lots of it properly. If you know you can efficiently handle 3 work at a time, stick with that. Too much work at a time can lead to inefficiency and eventually loss of money. If talking about this kind of business, quality over quantity, all the time.