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Formula Balance. The specific proportions of both requisite and optional ingredients in a given bakery product that are needed to achieve the desired level of product quality. Both bulk ingredients, as flour (q.v.), water (q.v.), sweeteners (q.v.) and others, as well as such additives as oxidants (q.v.), surfactants (q.v.), stabilizers (q.v.), enzyme supplements (q.v.), etc., must be controlled in their appropriate ratios and sequence of incorporation into batters (q.v.) and doughs (q.v.) to obtain the desired end results.