It is not uncommon for Bakers to come across complex or unfamiliar terms and concepts in the course of their work. Some of these terms may come from another language, particularly French, or may refer to a long forgotten tradition.
We don’t intend to cover all possible terms associated with baking, or all meanings of terms. Rather, the intention is to explain words and concepts relevant to and commonly used in the New Zealand baking industry. Terms that appear in the Glossary are defined in relation to the New Zealand baking industry and concepts, technology and products in common use.
The information in the Glossary comes from a variety of sources including recipe books, technical baking books, existing glossaries and dictionaries have also provided valuable information. In some instances, definitions are based on direct observation, industry knowledge, or advice from bakers or scientists. Click here to view the References