bake - May 2014 - 46

Accuracy in Measurement
To Certiﬁed Master Baker Thomas Davis, baking is as much a

Accurate Weighing is Fundamental to Baking Operations

science as it is an art, requiring precision in order to make a

The ﬁrst step to producing each of Regina Bakery's sought-

quality product and be proﬁtable. Owner of the award-winning

after baked goods is precise ingredient weighing. The correct

Regina Bakery, located in western Cincinnati, OH, and president

balance of raw ingredients, both liquid and dry, will ensure

of the Ohio Bakers Association (OBA), Davis is committed to

not only the taste of the product, but also the proper consis-

engineering the perfect sweet treat.

tency and density. In particular, Davis must use extreme care
when making dough to be used in a variety of his creations. A

Foods sold at Regina Bakery are handmade in the store's

slight change in the dough formula can affect the fermentation

modern Miami Heights facility. Offering everything from donuts

speed, color and taste. Such inaccuracies are costly and can

and Danishes to dinner rolls-and even custom wedding cakes-

result in delays that impact a bakery's proﬁtability.

the bakery produces large quantities of baked goods daily for
both retail and wholesale distribution. The driving force behind

"Incorrect measurement during this initial step is one of the

the 50-year success of Regina Bakery is the importance Davis

most common reasons that the preparation of a baked treat

places on accurate measurement for every facet of the baking

fails, either at home or at the retail level," Davis says. "Accurate

business, including ingredient portioning, food preparation and

measurement of even the smallest ingredients ensures consis-

price computing.

tent results, guaranteeing my customers will get the product
they have come to know and expect from my business."
In addition to scaling raw ingredients, bakers must also use
precise quantities of dough, cake batter and other components that are combined to produce a ﬁnished baked product.
Recognized for the rich quality of its hamburger buns, Regina
Bakery carefully divides and scales prepared dough into equal
weighing pieces to ensure uniformity across its products. The
same precision is employed when making cake layers to be
used in Regina Bakery's custom cake designs. Davis weighs the
cake pans as they are ﬁlled with batter to be sure each ﬁlled
pan is of equal weight. A minor difference in the weight of the
batter used for each layer can result in an uneven cake, causing
a bakery to lose valuable time.

46 < MAY 2014 | bakemag.com

http://www.bakemag.com

bake - May 2014

Table of Contents for the Digital Edition of bake - May 2014

bake - May 2014
Editor's Note - Share Your Stories
Table of Contents
News Bites - CSM Bakery Products welcomes new vice president
Nature’s Bakery prepares to expand
Extension of Barry Callebaut’s health claim on cocoa flavanols approved
My Favorite Things
Management - Be Easy To Do Business With
Labor Front - Summer Interns
Food Safety - Refrigeration & Storage
Legislation - Minimum Wage Law
Ingredients - Innovative and Healthy
Back to Tradition
Cafe Style
Lighting Your Bakery
Taste/Tomorrow
Bread and Baking - Bagel Makeover
Dividers & Rounders
Accuracy in Measurement
Cake - Donuts for Summer’s Dog Days
Decadent Dessert Bars
Smartphone Photography
Cafe - Signature Soups and Salads
Be "Smooth"
Products
Product Showcase
Classifieds
Ad Index
bake - May 2014 - bake - May 2014
bake - May 2014 - 2
bake - May 2014 - Editor's Note - Share Your Stories
bake - May 2014 - 4
bake - May 2014 - Table of Contents
bake - May 2014 - Extension of Barry Callebaut’s health claim on cocoa flavanols approved
bake - May 2014 - 7
bake - May 2014 - My Favorite Things
bake - May 2014 - 9
bake - May 2014 - Management - Be Easy To Do Business With
bake - May 2014 - 11
bake - May 2014 - Labor Front - Summer Interns
bake - May 2014 - 13
bake - May 2014 - Food Safety - Refrigeration & Storage
bake - May 2014 - 15
bake - May 2014 - Legislation - Minimum Wage Law
bake - May 2014 - 17
bake - May 2014 - Ingredients - Innovative and Healthy
bake - May 2014 - 19
bake - May 2014 - 20
bake - May 2014 - 21
bake - May 2014 - Back to Tradition
bake - May 2014 - 23
bake - May 2014 - 24
bake - May 2014 - 25
bake - May 2014 - 26
bake - May 2014 - 27
bake - May 2014 - 28
bake - May 2014 - 29
bake - May 2014 - 30
bake - May 2014 - 31
bake - May 2014 - Cafe Style
bake - May 2014 - 33
bake - May 2014 - Lighting Your Bakery
bake - May 2014 - 35
bake - May 2014 - 36
bake - May 2014 - 37
bake - May 2014 - Taste/Tomorrow
bake - May 2014 - 39
bake - May 2014 - 40
bake - May 2014 - 41
bake - May 2014 - Bread and Baking - Bagel Makeover
bake - May 2014 - 43
bake - May 2014 - Dividers & Rounders
bake - May 2014 - 45
bake - May 2014 - Accuracy in Measurement
bake - May 2014 - 47
bake - May 2014 - Cake - Donuts for Summer’s Dog Days
bake - May 2014 - 49
bake - May 2014 - 50
bake - May 2014 - 51
bake - May 2014 - Decadent Dessert Bars
bake - May 2014 - 53
bake - May 2014 - 54
bake - May 2014 - 55
bake - May 2014 - Smartphone Photography
bake - May 2014 - 57
bake - May 2014 - Cafe - Signature Soups and Salads
bake - May 2014 - 59
bake - May 2014 - Be "Smooth"
bake - May 2014 - 61
bake - May 2014 - Products
bake - May 2014 - 63
bake - May 2014 - Product Showcase
bake - May 2014 - 65
bake - May 2014 - Classifieds
bake - May 2014 - Ad Index
bake - May 2014 - 68
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