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Sweating

Sweating. A condition that may arise when bread (q.v.) or cakes (q.v.) baked in deep pans (q.v.) are not depanned (q.v.) within a reasonable time after emerging from the oven (q.v.), causing the steam (q.v.) emitted by the baked product to condense on the interior pan surface and produce wet or soggy product sidewalls (q.v.).