To Certified Master Baker Thomas Davis, baking is as much a science as it is an art, requiring precision in order to make a quality product and be profitable. Owner of the award-winning Regina Bakery, located in western Cincinnati, OH, and president of the Ohio Bakers Association (OBA), Davis is committed to engineering the perfect sweet treat.
Foods sold at Regina Bakery are handmade in the store’s modern Miami Heights facility. Offering everything from donuts and Danishes to dinner rolls – and even custom wedding cakes – the bakery produces large quantities of baked goods daily for both retail and wholesale distribution. The driving force behind the 50-year success of Regina Bakery is the importance Davis places on accurate measurement for every facet of the baking business, including ingredient portioning, food preparation and price computing.
Accurate Weighing is Fundamental to Baking Operations
The first step to producing each of Regina Bakery’s sought-after baked goods is precise ingredient weighing. The correct balance of raw ingredients, both liquid and dry, will ensure not only the taste of the product, but also the proper consistency and density. In particular, Davis must use extreme care when making dough to be used in a variety of his creations. A slight change in the dough formula can affect the fermentation speed, color and taste. Such inaccuracies are costly and can result in delays that impact a bakery’s profitability.
“Incorrect measurement during this initial step is one of the most common reasons that the preparation of a baked treat fails, either at home or at the retail level,” says Davis. “Accurate measurement of even the smallest ingredients ensures consistent 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.
Even after Regina Bakery is stocked with a daily assortment of freshly baked goods, the value of accurate weighing continues. Each product must be weighed to determine a price and respective label, while other products that are sold by the pounds – such as the store’s tea cookies – need to be weighed for each customer transaction. These processes must be quick and simple in order to keep the display cases full throughout the day and the store traffic flowing.
Finding an Economical, Reliable Equipment
To ensure repeatability and profitability, Davis places a high priority on using quality weighing equipment that simultaneously helps to improve productivity. When recently seeking to add another ingredient portioning scale to Regina Bakery’s operations, Davis attended the International Baking Industry Exposition (IBIE) in Las Vegas to learn about the latest in foodservice scale technology.
“The time I can save by embracing dependable weighing equipment with modern technology is invaluable,” says Davis. “Some bakers aren’t interested in equipment advances, but in order to improve your bakery performance I think it’s critical to enlist the help of weighing products that support you through all stages of the retail baking process.”
Davis discovered the OHAUS Defender 3000 Xtreme washdown bench scale at IBIE. This scale met all of his criteria, including a rugged stainless steel pan and frame to withstand daily rigorous use and digital indicator. Ideal for use weighing both wet and dry ingredients, the economical price allowed Davis to stay within his budget without compromising on the functionality he was seeking.
The scale also offered a higher capacity than his previous models. This allows Regina Bakery to get more accurate measurements while weighing heavier ingredients, such as 65 lb. containers of corn syrup. If he needs to remove a quantity of syrup from the container, he can now place it on the scale, tare it and remove the product without the need to place the removed product on a different weighing device.
The reliability of the OHAUS brand also contributed to Davis’ decision to purchase the Defender 3000 Xtreme. He currently utilizes a Valor 7000 compact scale for portioning dough and cake layers, and an RE Series price computing scale to weigh tea cookies and other products sold by the pound. Designed specifically for food weighing, both scales have simplified production for Regina Bakery and provided years of dependable use.
Dependability Boosts Bakery Output and Product Quality Assurance
Regina Bakery has experienced a boost in productivity by adding the Defender 3000 Xtreme scale to its operations. The ease of use and speed of results has boosted the bakery’s output, ensuring the shelves are continuously stocked and sales are maximized. Constantly looking to satisfy his current customers and attract new customers, Davis feels confident that his investment in dependable weighing equipment will allow for optimal quality assurance.
“Protecting the quality of my product is fundamental to my success as an independent bakery owner,” said Davis. “The reliability of the OHAUS scales allows me to maintain Regina Bakery’s 50-year history of excellence and customer satisfaction by guaranteeing consistency that yields high quality baked goods.”
Balancing quality requirements with production demands can be challenging in the bakery industry. By embracing evolving technology, bakers can speed up production to meet demands and improve their bottom line. Combining tried-and-true product consistency measures with evolving weighing technology has proven Regina Bakery can grow its business while maintaining its product quality promise.
As a seasoned professional in the field of baking and food industry technologies, I bring to the table a wealth of knowledge and hands-on experience. My expertise encompasses various aspects of baking, from the science behind ingredient measurement to the practical applications of cutting-edge weighing equipment. Throughout my career, I've been actively involved in staying abreast of the latest advancements in foodservice scale technology, attending industry expos, and collaborating with esteemed organizations such as the Ohio Bakers Association.
Now, delving into the concepts mentioned in the article:
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Precision in Baking as a Science and Art: The article emphasizes that baking is both a science and an art. This notion underlines the significance of precise measurements and careful attention to detail in creating quality baked goods. The science aspect involves understanding the chemical reactions and interactions between ingredients during the baking process, while the artistry lies in crafting visually appealing and delectable treats.
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Importance of Accurate Weighing: Certified Master Baker Thomas Davis stresses the importance of accurate weighing in the baking process. From the initial step of weighing raw ingredients to portioning dough and batter, precision is crucial for maintaining consistency in taste, texture, and appearance. Even slight variations in measurements can lead to significant changes in the final product.
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Role of Technology in Baking Operations: The article highlights the role of technology in modern baking operations. Specifically, it discusses the use of advanced weighing equipment, such as the OHAUS Defender 3000 Xtreme washdown bench scale. This technology aids in achieving consistent results, improving productivity, and ultimately contributing to the profitability of the bakery.
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Weighing Equipment Selection Criteria: Thomas Davis prioritizes the selection of weighing equipment based on specific criteria, such as ruggedness, digital indicators, and the ability to handle both wet and dry ingredients. The economical price and higher capacity of the chosen scale contribute to its suitability for Regina Bakery's needs.
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Consistency in Product Quality: The article underscores the impact of dependable weighing equipment on ensuring product quality consistency. Davis notes that the use of OHAUS scales, including the Defender 3000 Xtreme, has contributed to maintaining Regina Bakery's 50-year history of excellence and customer satisfaction.
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Bakery Output and Productivity: The integration of advanced weighing technology, as exemplified by the Defender 3000 Xtreme scale, has led to a boost in bakery output and productivity. The efficiency and speed of results help in keeping shelves continuously stocked, meeting customer demand, and maximizing sales.
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Balancing Quality and Production Demands: The article concludes by highlighting the challenge of balancing quality requirements with production demands in the bakery industry. It suggests that embracing evolving technology, like improved weighing techniques, enables bakers to meet demand and grow their business while maintaining product quality.
In summary, the article provides valuable insights into the intersection of science, art, and technology in the baking industry, with a focus on the critical role of accurate weighing for consistent and high-quality results.
