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Bake-Out Loss. The reduction in the weight of dough (q.v.) pieces during the baking process and during product cooling. It represents mainly evaporative moisture (q.v.) losses and, to a much lesser degree, the disappearance of such minor volatile substances as alcohol (q.v.), organic acids (q.v.), esters (q.v.), etc. Its range normally lies within 9.8% and 11.5% of the original weight of the raw dough piece.