Baking is one of the most effective ways of producing hygienic and healthy food. It involves prolonged exposure to very high temperatures - usually in a closed oven - and because of this the cooking occurs in a sterile environment.

 

Bread, cakes, pastries and mamoul are all produced by baking and benefit from the advantages of this ancient and well-established process.

During baking, the ingredients are sealed, together with the moisture, inside the item being cooked. The sugars in the dough mix caramelize - that is, they melt and turn golden-brown - both forming a seal on the outside and giving an attractive appearance. Carefully balanced sugars and amino acids in the products also blend during baking, a process that gives baked products their distinctive flavor.