Expert Tricks for Using Baking Racks

Expert bakers have spent years honing their craft, mastering the various equipment they use. Baking can get tricky and failing to follow the rules can result in a disaster. However, bakeries typically have set recipes that they follow, and they know all the ins and outs of their equipment, from baking racks to ovens.


Sometimes, there will be recipes that indicate a specific placement for the baking rack inside the oven.


There is a good reason for this. Various parts of the oven have different heat-force. One heat source is at the top of the equipment and the other one comes from the bottom. Once the oven has come to the desired temperature, it is the heat from the bottom of the equipment that maintains the temperature of the oven. The bottom part of the oven rack is great for the baked goods that you prefer to brown intensely on the bottom area such as crust pizzas and loaves of bread.


Conversely, the top rack is great for items that require a crusty brown top like pies. Just like in the case of baking racks that you use to cool your baked goodies, the middle oven rack is the best place for cookies, cakes, and brownies. Sometimes, bakeries will rotate the baked goods between different racks. It helps to keep swapping the racks at the top, bottom, and middle, to help ensure even baking.


After the baking process inside the oven, baking racks continue to be of great use to bakers. Baked goods need to rest and be cooled down before consumption. Sometimes, the cooling process is part of the recipe itself, in that a baker will not be able to achieve a good final product without first resting the product.


It is plain to see why high-quality racks are an absolute must for bakeries. Make sure you source the best products from D&V Plastics, a premier provider of racks, trays, and more for large-scale baking operations.