In the industrial realm, baking is quite scientific, I’m sure. It’s a much more controlled, and measureable environment than a home baker’s.
Take our ovens (please!) - you want 450? OK, how about I give you 420 to 475 as I cycle on and off? Lol
Even in the industrial realm you’ll deal with the variability in your ingredients (e.g. moisture content of flour), but you’ll have the capability to measure that, and have systems to compensate for it automatically. (Yes, I’m jealous!)
I am currently pursuing engineering PhD working on bakery products.
Sometimes baking is indeed an exact science :D
It’s just that the typical home baker has to guess and assume a lot of things. But then, a chance of failure is naturally expected.
In the industrial realm, baking is quite scientific, I’m sure. It’s a much more controlled, and measureable environment than a home baker’s.
Take our ovens (please!) - you want 450? OK, how about I give you 420 to 475 as I cycle on and off? Lol
Even in the industrial realm you’ll deal with the variability in your ingredients (e.g. moisture content of flour), but you’ll have the capability to measure that, and have systems to compensate for it automatically. (Yes, I’m jealous!)